John Myers
Small Curd Stollen
The perfect small curd stollen recipe with a picture and simple step-by-step instructions.
Additionally:
- 100 g Lemon peel
- 100 g Orange peel
- 70 g Raw cane sugar
- 70 g Salt
- 2 tsp Cinnamon
- 0,5 tsp Cardamom
- 250 g Curd cheese 20%
- 1 packet Tartar baking powder
- 250 g Spelled flour type 630
- 200 g Wholemeal spelled flour
- 1 Msp Vanilla pulp
- 2 Pc. Eggs
- 200 g Soft butter
- 3 tbsp Rum
- 225 g Raisins
- 60 g Liquid butter
- 60 g Raw cane sugar
- Soak the raisins in rum at least an hour beforehand. Alternatively, you can skip the step and add the raisins and rum separately to the dough 😉 Chop walnuts and chop the lemon peel and orange peel if you like.
- Mix the eggs, salt, powdered sugar, vanilla and butter until creamy. Add the quark. Mix and stir in the flour, baking powder and cinnamon, cardamom. Finally knead in the walnuts with lemon peel, orange peel and raisins.
- Divide the dough into three equal pieces and shape each into a small, thick rectangle. I’ll do that on a baking sheet lined with baking paper. From the longer side, fold one side over 2/3 to create the typical shape of the tunnel.
- Bake in a preheated oven at 175 degrees for about 40 – 45 minutes until golden. If you shape a large stollen out of the dough, it takes about 55 minutes to bake. Brush the still warm stollen with the melted butter and dust with icing sugar.
- Best for storage in a cool and dry place, wrapped in parchment paper and aluminum foil.
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