German Stollen (quick version)

German stollen is generally known as yeast bread.
The following is a traditional quick recipe that also comes from Germany.

You must prepare the perfumed, sparkling topping in advance as follows: :
Bury a split vanilla bean in 1 cup sugar and cover the container tightly.
Let stand for 2 or 3 days at room temperature.


2 ½ cups unsifted regular all-purpose flour
2 teaspoons baking powder
3/4 cup sugar (Joan says ½ cup)
½ teaspoon salt
¼ teaspoon mace joan says nutmeg fresh 1/4
1/8 teaspoon cardamom
3/4 cup ground blanched almonds
1/2 cup (1/4 lb.) cold butter
1 cup cottage cheese, Joan says Ricotta
whirled smooth in a blender or forced through a wire strainer
1 egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons rum
(or 1 1/2 tablespoons water and
1/2 teaspoon rum flavoring)
1/2 cup currants
1/2 cup golden raisins
1/4 cup chopped candied lemon peel
3 tablespoons melted butter
2 tablespoons vanilla sugar
(Joan says omit nuts, golden raisens or dried cramberry)

First: Combine flour, baking powder, sugar, salt, mace, cardamom, and almonds.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.

Two: Blend cottage cheese, egg, vanilla, almond extract, rum, currants,
raisins, and lemon peel; stir into flour mixture until all ingredients are moistened.

Three: Mold dough into a ball, place on a floured board,
and knead 6 to 10 turns or until dough is smooth.
Roll dough out on a floured board to form an oval about 8 1/2 by 10 inches,
With rolling pin lightly crease dough just off center, parallel to the 10-inch side.

Four: Brush dough with 1 tablespoon of the melted butter.
Fold smaller section over the larger.
Place on an ungreased baking sheet which is covered with brown paper.
Five: Bake in a moderate---- oven (350°) for about 45 minutes
or until crust is well browned and bread tests done in center.
Brush with remaining butter; sprinkle with vanilla sugar.

Six: Serve warm, or cool on a wire rack.
Wrap airtight to mellow for 2 to 3 days, or freeze.

To reheat, wrap loaf in foil and place in a moderate oven (350°) for 30 minutes.
Slice to serve. Makes 1 loaf.