John Myers
Quark Christmas Stollen
The perfect quark christmas stollen recipe with a picture and simple step-by-step instructions.
- 150 g Raisins
- 100 g Currants
- 100 ml Rum
- 75 ml Milk
- 500 g Wheat flour
- 2 packet Dry yeast
- 150 g Sugar
- 175 g Margarine
- 125 g Quark
- 1 packet Vanilla sugar
- 1 Egg
- 2 packet Christmas flavor
- 100 g Lemon peel
- 100 g Orange peel
- 100 g Chopped almonds
- 100 g Ground almonds
- For painting
- Butter
- Powdered sugar
- Pour the rum over raisins and currants and leave to stand for about 12 hours.
- Yeast dough: warm the milk. Put the flour in a large bowl, make a well in the middle, add the yeast and 1 teaspoon sugar, pour milk on top. Mix carefully and let the dough rise for about 15 minutes.
- Add the remaining ingredients (except for dried fruits and almonds) to the pre-dough, knead everything well until a smooth dough is formed. Cover the dough and let it rise in a warm place until it has visibly enlarged.
- Now add the dried fruits, madeln and raisins to the dough and knead everything well on a floured work surface. Shape the dough into a stollen and place on a baking sheet lined with 3 layers of parchment paper. Let it go again in a warm place until it has visibly enlarged.
- Preheat the oven to 220 °. Then turn the temperature down to 180 ° for baking. Bake the stollen for about 60 minutes. Put the baking paper on a wire rack. Melt the butter, coat the still hot stollen with it, then let cool down completely.
- Sprinkle with powdered sugar. Let the stollen rest for at least 1 week wrapped in aluminum foil.
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