Stollen

PJ Hamel’s quick stollen combines dried fruit and toasted almonds in a tender, buttery dough with a snowy sugar coating. This is her baking-powder variation of the more familiar yeasted holiday loaf.

Flour, sugar, baking powder and salt are whisked together, and cold unsalted butter is cut in to make uneven crumbs. Ricotta, an egg, vanilla and lemon oil or extract form the wet mixture.

Fruit and almonds are tossed through the flour mixture before the wet ingredients are added. A few brief kneads bring the dough together, then it is divided for two loaves.

Each piece is rolled into an oval, folded lengthwise with an offset edge and pressed to seal. The loaves bake until lightly browned around their edges.

Melted butter and confectioners’ or non-melting sugar coat the warm stollen. After cooling, the loaves receive a second butter-and-sugar coating before being wrapped until ready to serve.