John Myers
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Cranberry Cointreau Stollen
The perfect cranberry cointreau stollen recipe with a picture and simple step-by-step instructions.
stollen
- 100 g Lemon peel
- 100 g Orange peel
- 125 g Dried cranberries
- 3 tbsp Cointreau
- 500 g Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 200 g Sugar
- 1 packet Ginger bread spice
- 3 piece Egg
- 250 g Lowfat quark
- 100 g Ground almonds
- 100 g Chopped nuts
- 50 g Chopped almonds
- 125 g Butter
glaze
- 125 g Milk chocolate
- We “normally” don’t eat lemon peel and the like. But a tip from a dear cook friend (thank you Hedi) has given us this pleasure. Instead of leaving the sticky stuff as a whole, grind it finely.
- The chopped nuts with lemon peel and co. grind together finely.
- Work the lemon nuts with the other ingredients into a smooth dough.
- Shape into a stud.
- Slide the stollen into the electric oven preheated to 175 degrees (second rail from the bottom) and bake for about 65 minutes.
- After the stollen has cooled down a bit, it is glazed.
- Heat the chocolate in a water bath until it is liquid. Brush the stollen with the chocolate all over with a brush.
- When the chocolate is firm, cut the stollen and enjoy.
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