Stollen (No-Knead)

Stollen (No-Knead)


3 people made this

A German cake/bread traditionally eaten around Christmas Stollen is packed with fruits and flavour. This version requires no kneading which many other versions do.


Makes: 30 

  • 5 eggs
  • 250g butter
  • 1 1/4 cups (250g) caster sugar
  • 250g cottage cheese
  • 1/2 teaspoon vanilla essence
  • lemon oil or essence, to taste
  • 3 cups (375g) plain flour
  • 1 cup (125g) cornflour
  • 2 teaspoons baking powder
  • 200g cut mixed peel
  • 100g sultanas
  • 100g currents
  • 125g blanched almonds
  • 125g whole hazelnuts
  • 125g walnuts, coarsely diced
  • 1 dash brandy
  • butter for greasing
  • For the Icing
  • 1-2 tablespoons icing sugar
  • 1 egg white
  • 1/2 teaspoon oil

Preparation:25min  ›  Cook:1hour20min  ›  Ready in:1hour45min 

  1. Beat eggs with butter and sugar until fluffy. Stir in cottage cheese then stir in vanilla and lemon oil.
  2. Mix flour and cornflour with baking powder then sieve into the eggs.
  3. Stir in the mixed peel, sultanas, currents, almonds, hazelnuts and walnuts. Season with a dash of brandy.
  4. Preheat oven to 180 degrees C.
  5. Grease two 25cm long tins or one 32cm tin.
  6. Pour in the batter and flatten out the top.
  7. Bake on the bottom shelf of the oven for 80 to 120 minutes.
  8. Allow the cake(s) to cool in the tin and then remove.
  9. Stir enough icing sugar with the egg white and oil to form a nice pouring consistency. Pour over Stollen.

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Reviews (1)


I'm not sure what rating to give. I made several changes, and the results were very good. Instead of adding 1 cup corn flour, I added 1 cup ground almonds. I also added 1/4 pound of almond paste chunks to each loaf; I filled the loaf pans partway up with batter, placed in the almond paste chunks, and then poured in the remaining batter over the two loaves. Additionally, I ground up some cardamom pods in my mortar and pestle, and threw those in, along with the zest of a whole lemon. Next time I'll increase the cardamom, add a little cinnamon and probably some allspice. I may try tossing in some orange zest as well. For the icing, I simply melted somewhere between 1/4 cup to 1/2 cup butter and poured a bit on the stollen, then I sprinkled some icing sugar over, then some more butter then some more sugar.. you get the picture. Anyway, with the above changes, this quickbread stollen comes quite close to resembling the traditional yeasted loaves my German/Dutch mother used to make every Christmas. Next time I may actually try the yeasted kind, but this year I decided to wade in slowly. Regardless, the above recipe is definitely a keeper and I will most certainly make it again, thank you very much for sharing! Note: In my small, hot oven, I found that baking it at about 330 F for 70 minutes using standard loaf pans did the job nicely. - 26 Dec 2013

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