Unleavened Christmas stollen with mascarpone

Name: Unleavened Christmas stollen with mascarpone
Ingredients: 4 ¼ cups semi-coarse flour; 1 ½ cups powdered sugar; 1.5 oz shredded coconut; 3.5 oz chopped walnuts; 1.5 oz raisins; 3.5 oz candied fruit; 8 oz mascarpone; 1 pack baking powder; 2 pcs egg; 8 oz butter; to wash egg

Stollen Christmas Festive baking

Do you bake a Christmas stollen for Christmas? Most of the recipes are classic, i.e. leavened. I found a recipe for unleavened stollen last year and it's fantastic - with mascarpone and, most importantly, without yeast. I dare to say that it tastes much better than classic sourdough, at least for me it is a better option.

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Ingredients

4 ¼ cups

semi-coarse flour

1 ½ cups

powdered sugar

1.5 oz

shredded coconut

3.5 oz

chopped walnuts

1.5 oz

raisins

3.5 oz

candied fruit

8 oz

mascarpone

1 pack

baking powder

2 pcs

egg

8 oz

butter

to wash

egg

Preparation steps

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Mix the flour with sugar, baking powder and shredded coconut. Add softened butter, 2 eggs, mascarpone, washed and chopped candied fruit, nuts and raisins, which you had previously soaked in water or rum. Work out the dough and shape into the stollen.
Knead the dough into a thicker sheet and fold it in half so that the bottom edge sticks out.
Then form a small groove on the top of the stollen and transfer it to a baking sheet lined with baking paper.
Wash with beaten egg and bake in a heated oven at 355 °F / 180 °C for 45 minutes. When the stollen has a nice crust, cover it with aluminum foil during baking and finish baking.
Test it with a skewer whether the stollen is well baked even in the middle. Let cool and sprinkle with sugar well.

Thanks for permission to share a recipe from a great
cook - Diabambulka