John Myers
Contents
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Ingredients
- 500 g Flour
- 200 g Sugar
- 200 g Melted butter
- 50 g Clarified butter melted
- 2 piece Eggs
- 40 ml Milk lukewarm
- 1 piece Yeast fresh
- 250 g Low-Fat quark 40%
- 100 g Raisins
- 3 El Amaretto
- 100 g Ground hazelnuts
- 100 g Citronat (Succade)
- 100 g Orange peel
- 40 g Almonds in pens
- 25 g Chopped pistachios
- 2 teaspoon Ginger bread spice
- 1 packet Dark chocolate glaze
Instructions
- I dared to try a quark yeast stollen for the first time (before that I only baked quark stollen). It is a bit torn, but that didn't damage the good taste.
- Sift the flour into a bowl, make a well in the middle and crumble the yeast cube in it. Then pour a tablespoon of sugar over the yeast. Warm the milk, pour over the sugar and yeast and stir gently. Cover and let rest for about an hour.
- Put the raisins in a bowl, spread the amaretto over the top and let it steep for the rest of the dough.
- Finely crumble the lemon peel and orange peel in a blender (picture 4). If you like, you can of course leave it entirely. I like the taste, but I don't chew on this rubber jelly so I mix it.
- In the meantime, let the butter and clarified butter melt and mix with the sugar, eggs and quark.
- Add the mixture to the yeast dough, add the crumbled sukade, raisins, gingerbread spices and almond sticks and knead everything into a smooth dough. Cover the dough and let it rest for about 2 hours.
- Add the pistachios and hazelnuts to the batter and knead well. Shape the dough into a stollen and bake in the preheated electric oven (top / bottom heat) at 180 degrees for about 60 minutes on the lowest rail.
- Let the stollen cool down, then pull the chocolate icing over the stollen. Or if you like, sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 421kcalCarbohydrates: 54.6gProtein: 5.8gFat: 18.6g
