Christmas Stollen (No Yeast)





Introduction: Christmas Stollen (No Yeast)

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I tried Stollen for the first time while living in Germany. In Canada, I always thought they were a bit steep to purchase for my pocket so I started baking my own Stollen. Differ household often has differ recipe, tricks and tips, but common Stollen is using yeast.

This next Stollen is without yeast; pretty easy to make, yet as good IMO, so it is always my go to recipe :)

They are good at room temperature for a couple of weeks. You can serve them for Christmas brunch, dessert, to gifted away to family and friends.

Happy Christmas!

Step 1: Ingredients and Method

Chop dried apricot, raisin, and dried cranberries, enough to fill a one-cup size measurement cup - you can use any dry fruits you like

1/3 c chopped walnut, toasted (preheat oven 350 F, toast walnut for 5-10 mins, cool completely) - you can use slivered almonds if you like almond better, or a mix is fine

Preheat oven 325 F and grease your baking sheet

Mix together in a bowl:

2 1/4 c flour

1/2 c sugar

1 1/2 tsp baking powder

1/2 - 1 tsp cinnamon powder

crushed of 3 pods of green cardamom

Then with a fork, cut and mix in:

1/2 c margarine/butter (if using unsalted butter, add a pinch of salt to the mixture)

Mixture will be uneven crumbs

Then mix in the dried fruits.

In another bowl, beat until smooth

1 c cottage cheese

1 egg

1 tsp vanilla essence

1 tsp lemon oil

Then mix cottage cheese mixture into flour mixture, knead

Divide into two dough and shape into a log, place logs on baking sheet

Bake for 40 minutes or until a knife inserted in center comes out clean

Step 2: Wrapping Stollen

Transfer to cooling rack and brush top with 6 tbsp butter, melted

Then sprinkle generously with icing sugar

Let stollen cool to room temperature on the cooling rack, then brush again with more melted butter and cover generously with icing sugar

Wrap tightly with cling wrap and decorate with ribbon.



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    6 Discussions

    Is there a difference in a stollen with and without yeast(taste or texture wise)?

    I might be marginally allergic to yeast so thanks for the recipe

    1 reply

    i love them either! it is just easier to make (for me) as in quicker, without yeast. I do sometimes make them with yeast when time and kids allow me :)

    yeast one is more fluffier in texture wise

    I have eaten this with confectioners sugar sprinkled on top so I may try that when I make this! Thank you as I have looked everywhere for this recipe!

    1 reply

    you are welcome! two things I truly liked about living in Germany were baumkuchen and stollen hahaha

    Looks wonderful! For those of us without cardamom pods, about how much in teaspoons of ground cardamom? Thanks.

    1 reply

    TBH I have never used cardamom powder :-/ If you can see my picture where I crushed the 3 pods of cardamom, I'd say its about 1/2 tsp if its totally smooth powder? Sorry cant help much there.