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Steps
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Sequence
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Step
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| 1 | Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. |
| 2 | Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. |
| 3 | Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. |
| 4 | In a separate bowl, mix together the cheese, egg, vanilla, and lemon extract. |
| 5 | Toss the dates and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened. |
| 6 | Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. |
| 7 | Roll each piece of dough into an 8" x 7" oval about 1/2" thick. |
| 8 | Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2" short of the edge of the bottom half. |
| 9 | Use the edge of your hand to press the dough to seal about 1" in back of the open edge; this will make the traditional stollen shape. |
| 10 | Place the shaped stollen on the prepared baking sheet. |
| 11 | Bake the stollen until they''re very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. |
| 12 | Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners'' sugar. |
| 13 | Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature. |
