No Yeast Stollen

  • 2 ¼ cups all purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of ground cardamom
  • 1 stick unsalted butter (cold)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 ¼ teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ½ cup slivered almonds
  • ½ cup golden raisins
  • ½ cup chopped dried or candied fruit of choice
  • Melted butter and confectioners’ sugar (for topping)

Preheat oven to 325°. Line a baking sheet with parchment paper.

Combine the flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut the cold butter into small pieces and blend into the flour mixture to form fine crumbs. In a separate smaller bowl, combine the ricotta, egg, vanilla extract, lemon zest, raisins, dried fruit and almonds. Combine the wet and dry ingredients until moistened.

Turn the dough out onto a lightly floured surface and knead it until smooth. Roll dough into an oval shape (about 8x10 inches). Fold dough over (longways) until one inch from the edge. Press edge to seal and place on parchment lined baking sheet.

Bake for 40 minutes or until golden brown (and an inserted toothpick comes out clean). Transfer to a cooling rack. Brush with melted butter and generously sprinkle with confectioners' sugar. Stollen will keep well for up to two weeks stored in an airtight container.