Quark bread

Ingredients for 12 servings:

• 350 g flour (wheat flour)
• 1 packet of yeast (dry baker’s yeast)
• 1 tsp salt
• 1 lemon(s), grated peel
• 125 g sugar
• 2 eggs
• 125 g butter, soft
• 125 g quark (low-fat quark)
• 3 tbsp milk, lukewarm
• 125 g sultanas
• 40 g butter
• 1 tbsp cinnamon sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift flour into a bowl and mix thoroughly with the dried baker’s yeast. Add salt, lemon zest, sugar, eggs, butter, quark, and milk. Mix all ingredients in a food processor (dough hook), first on the lowest speed, then on the highest speed, for about 5 minutes until you have a smooth dough. Just before the end of the kneading time, stir in the sultanas. Let the dough rise until it has doubled in size, then knead it thoroughly on a work surface and form it into a Stollen. Brush with water. Place on a greased baking tray, cover, and let rise again in a warm place until the loaf has roughly doubled in size. Top/bottom heat: 175-200°C (preheated) Fan oven: approx. 170°C (not preheated) Gas mark 3-4 (preheated) Baking time: 45-50 minutes. Immediately after baking, brush the quark bread with melted butter and sprinkle with cinnamon sugar.