Hüttenthaler Quarkstollen

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast or 1 cube of fresh yeast
• 100 g sugar
• ½ vanilla pod(s), the pulp
• some lemon zest, freshly grated
• 150 g quark, 20% fat
• 20 g honey
• 125 ml milk, lukewarm
• 50 g candied orange peel
• 50 g candied lemon peel
• 100 g raisins, or currants or mixed
• 50 g apricot(s), dried
• 50 g cherry(s), dried
• 50 g walnuts
• 50 g hazelnuts
• 80 ml rum
• 225 g butter
• possibly sugar
• 3 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

Quark, lots of fruits and nuts make this Stollen something very special

First, chop the dried fruit to the desired size. Soak in rum for several hours, preferably overnight. In a bowl, mix the flour, dried yeast, sugar, vanilla bean pulp, and grated lemon zest well. Then add the quark. Add 125g of softened butter to the flour. Heat the milk and honey until lukewarm (not hot), then add it to the flour and knead into a smooth dough using the dough hook of a hand mixer. Cover with a cloth and let rise for about 1 hour. Add the dried fruit, rum, and nuts to the yeast dough and knead, preferably using disposable household gloves and adding a little more flour if necessary, until the dough is no longer sticky. Preheat the oven to 175°C (350°F). Form the Stollen in a Stollen pan or on baking paper, making a hollow at 2-to-1 intervals. Let the Stollen rise on the baking sheet for another 20 minutes, then bake in the oven for 1 hour. Melt the remaining butter and spread one-third over the hot Stollen, then sprinkle with sugar. Repeat this process two more times, each half-hour apart, but sprinkle with powdered sugar. Once cooled, wrap it in aluminum foil and store. This Stollen tastes even better after waiting for three days. Note: You can substitute other dried fruits for your own. Always use 250 g in total.