Usuba
Stollen with Cottage Cheese and Raisins
A traditional Christmas cake with soft cottage cheese, almonds, and dried fruits. The batter is infused for several weeks, allowing the flavors to fully develop. The cottage cheese can be replaced with regular cottage cheese passed through a sieve and mixed with sour cream.
- Total
- 120 min
- Standard serving
- 370.5 g
Ingredients
Total 12- Wheat flour
100 g≈ 3/4 cup - Baking powder
2.5 g≈ 1/2 tsp - Sugar
41.67 g≈ 3.5 tbsp - Butter
45.791 ml≈ 3 tbsp - Cottage cheese
41.67 g≈ 3 tbsp - Ground almonds
33.33 g≈ 4.5 tbsp - Rum
33.33 ml≈ 2 tbsp - Golden raisins
41.67 g≈ 4 tbsp - Orange Candied Peel
8.33 g≈ 1 tbsp - Candied lemon peel
8.33 g≈ 2.5 tsp - Chicken egg
16.5 g≈ 1/3 pcs - Lemon
8.5 g≈ 3/4 slice
Instructions
- 1
Step 1
Pour rum over the raisins and let them soak overnight.
- 2
Step 2
Beat soft butter with sugar until light and fluffy.
Add the eggs and continue whisking.
Add cottage cheese, vanilla sugar, lemon juice and zest. Whisk until smooth.
Mix the flour with baking powder and sift it over the cottage cheese mixture.
Knead the dough, mixing in almonds first, then candied fruits, and finally raisins lightly dusted with flour. There are many ingredients, so it will require effort.
- 3
Step 3
Divide the dough into two parts and form two oval loaves in the shape of stollen — they should resemble a swaddled baby.
- 4
Step 4
Bake at 180 °C for about an hour.
Brush the still-warm stollen generously with melted butter and sprinkle with a thick layer of powdered sugar.
- 5
Step 5
Let cool, wrap in foil or parchment and leave to mature in a cool place for 3 weeks.
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