John Myers
Ingredients for 1 servings:
- 100 g butter
- 70 g sugar
- 150 g quark
- 300 g flour
- 1 tsp cinnamon powder
- ½ pack of baking powder
- 50 g almonds, chopped
- 150 g apricot(s), dried
- 1 shot of rum or milk
- 150 g icing sugar for rolling
- 150 g butter for rolling
Instructions
Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 13 minutes; Total time approx. 1 day 53 minutes
without candied orange peel, candied lemon peel and raisins, makes approx. 35 pieces
Line two baking sheets with baking paper. Cut the apricots into small pieces. For the dough, cream the butter with the sugar until light and fluffy, then stir in the quark. Mix the flour with the cinnamon and baking powder. Add the flour mixture and stir briefly, then add the almonds and apricots. Knead with enough rum to form a dough that is easy to work with, homogenous, but not sticky. Preheat the oven to 180°C (fan oven so you can bake two baking sheets at once). Scoop out tablespoon-sized pieces of dough and shape them into small stollen. Place on the prepared baking sheets and bake for about 10-13 minutes; the surface should be golden brown. Melt the remaining butter in a small saucepan and sift the powdered sugar onto a slightly deep plate or shallow dish. While the stollen is still warm, toss it in the butter and then roll it in the powdered sugar. Store tightly closed and, if possible, let it sit for a day (but ours can’t manage that…).
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