Leipzig Quark Stollen

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 500 g quark 40%, or alternatively low-fat
• 250 g butter, soft
• 120 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 2 eggs
• 200 g almonds, chopped
• 100 g raisins
• 100 g candied lemon
• 1 bottle of lemon flavoring, or some zest
• 1 bottle of rum flavoring and a shot of pure rum (2 tbsp)
• 1 bottle of butter-vanilla flavoring
• 1 bottle of bitter almond flavor
• 1 shot of Amaretto, approx. 2 tbsp
• Icing sugar for sprinkling, possibly also melted butter and Amaretto

Instructions

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

Knead the flour with butter, sugar, eggs, quark, baking powder, and vanilla sugar. Then add the remaining ingredients one at a time and knead. Now refrigerate for 30 minutes. Preheat the oven to 170°C (top/bottom heat) or 160°C (fan oven). Pour the dough into a bread pan or, in the shape of a stollen, onto a baking tray and bake for 80 minutes. Then let stand in the (hot) oven for another 10 minutes. Then sprinkle the fresh quark stollen with a little icing sugar. Alternatively: Drizzle/brush with a little (melted) butter (with 1-2 tablespoons of Amaretto) beforehand and then sprinkle with icing sugar. If desired, dust with a little more icing sugar shortly before serving. Note: Finally, wrap in foil, refrigerate, and (due to the ingredients) consume within 7 days.