John Myers
Curd Stollen
The perfect curd stollen recipe with a picture and simple step-by-step instructions.
- 50 g Raisins
- 30 g Lemon peel
- 30 g Orange peel
- 150 g Soft butter
- 150 g Sugar
- 1 whole Egg
- 250 g Lowfat quark
- 300 g Flour
- 2 packet Baking powder
- 100 g Almonds
- 2 tbsp Apricot jam
- 1 tbsp Clear spirits (clear spirits)
- Roughly chop the raisins, lemon peel and orange peel. Mix the softened butter with the sugar for about 3 minutes until frothy. Add the egg and quark and stir for about 1 minute. Then stir in the flour, baking powder and almonds, as well as the lemon peel and orange peel. Mix everything well … and then shape the dough into a ball and wrap it in cling film and place in the fridge for about 30 minutes to let it rest.
- Then unpack the dough and knead again well on a floured work surface. Grease a stollen baking dish, shape the dough into a roll of approx. 18 cm and place on a baking sheet lined with baking paper. Place the stollen form (approx. 23 cm) over the dough. Bake in a preheated oven at 175 degrees for about 60-65 minutes.
- Take the stollen out of the oven, let it cool down a bit and remove the baking pan. Mix 2 tablespoons of apricot jam with 1-2 tablespoons of brandy (fruit schnapps, etc.) until smooth and brush the stollen with it. After the stollen has cooled down completely, it can be dusted with powdered sugar.
- Note: Not everyone has a stollen baking pan at hand … and that’s why you can easily form a kind of “wall” from several layers of aluminum foil with a right angle … this aluminum wall (it should be a bit stable) and the The edge of the baking sheet largely prevents the stollen from running away.
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