Quark Stollen

Ingredients for 1 servings:

• 200 g raisins
• 100 g currants
• 370 g flour
• ½ pack of fresh yeast
• 100 g sugar
• 1 cup milk (approx. 120 ml)
• 200 g butter
• 200 g quark
• 1 pinch of salt
• 1 pack of almond slivers (approx. 150 g)
• 50 g candied orange peel
• 100 g candied lemon
• 4 drops of oil (almond oil)
• 1 pinch of cardamom
• 1 pinch(s) of mace
• Icing sugar, for sprinkling the Stollen

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Weigh and prepare all ingredients the night before so that everything is at room temperature. Wash and dry the raisins and currants. Put the flour into a mixing bowl and make a well. Add the crushed fresh yeast to the well, add half the sugar and half the milk, then sprinkle a little flour over the top and let it rise for about 10-15 minutes to form a pre-dough. After 15 minutes, add the butter, quark, the remaining milk and sugar and prepare the dough. Finally, add the raisins, almond slices, candied lemon peel, candied orange peel, cardamom, mace and almond oil and knead the dough. Let the dough rise in a warm place for about 30 minutes. After 30 minutes, knead the dough again and let it rise for another 30 minutes. Now the dough is formed into a Stollen and turned out onto a baking sheet. The Stollen is baked in the oven at 170 degrees Celsius for about 60 minutes. Remove the Stollen from the oven and sprinkle generously with powdered sugar while it’s still warm. The Stollen tastes best when it’s left to stand for at least two weeks.