High Heat Kitchen

Stollen: Christmas Fruit Cake

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Hey guys!

Wow! Almost a month has passed since I wrote my previous post here. Well, I should to admit, my holidays ran over time=) But I did some sweet things before it’s started. Like a bread-like German Christmas fruit cake Stollen or classic Gingerbread cookies. Also I packed some sweet gifts for my friends. What can be better for Christmas? =)

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2015 is already here. I have plans and dreams and ambitions for the next 365 days. All I should do is try hard as much as I can to reach the goals. To be better. To get everything I want. I’m talking not about material things but something bigger, something really important just for me as a person. So I will do it and I believe I can do it.

Christmas time it’s a magical time. Maybe I’m still too impress about that since when I was a kid, but honestly, I do believe that miracles are happen sometimes. And especially in Christmas time. So why would not believe in magic? =)

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Ingredients

  • 450 gr all-purpose flour

  • 250 gr farmer cheese (you can use Ricotta cheese, just add more flour)

  • 100 gr unsalted butter (at room temperature)

  • 100 gr sugar

  • 100 gr mixed dried fruit, chopped (I used pineapple, papaya, prunes)

  • 100 gr raisins

  • 50 gr almonds, chopped

  • 2 large eggs (at room temperature)

  • 2 tbsp apricot jam + 2 tbsp for glazing(you can also use orange or peach jam)

  • 1 tsp baking powder

  • a few drops of almond extract (optional)

  • Confectioners’ sugar

Method

Preheat the oven to 350 F (180 C).

In a big bowl sift flour with baking powder and set aside.

In a separate bowl mix together farmer cheese and butter then add everything else except flour and stir well. Add flour mixture and knead by hands just until everything is completely incorporated. Turn the dough out onto a floured work surface and roll into a 9 by 13-inch oval. Fold the dough in half lengthwise and carefully lift the bread onto a parchment-lined or foil sheet.

Bake stollen until golden brown, about 40-45 minutes. Cool on wire rack. Spread an apricot jam over warm stollen then dust with confectioners’ sugar, repeat until the jam will end. Cool completely.

Stollen can be prepared (and I believe it should be!) up to 2-3 weeks ahead. So wrap your stollen in plastic and store at room temperature in some dark place. Or you can serve it immediately=) Enjoy!

P.S. Merry Christmas and a happy New Year everyone! XOXO

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