:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/8WM5eMoRAU3diBQpgoSw/37cba7adb10feeca9a6aca55e73488.png "Quark stollen - a Christmas classic")
Source: Pixabay : kakuko
Quark stollen - a Christmas classic
Quark stollen is an absolute Christmas classic that I prepare with great passion every year. I have perfected the recipe from year to year and learned a few tips and tricks that I would like to share with you. The stollen is incredibly moist, aromatic and goes perfectly with a hot cup of tea or coffee on a cold winter's day. It's not the easiest pastry to make, but believe me, it's worth the effort.
Ingredients
- 450 g self-rising flour
- 200 g sugar
- 200 g Quark
- 125 g butter
- 1 Packet baking soda
- 1 egg
- 125 g raisins
- 75 g Candied lemon peel
- 75 g Candied orange peel
- 50 g Chopped almonds
- 1 Teaspoon grated lemon zest
- 1 Pinch salt
- 60 g Powdered sugar for dusting
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Directions
To bake quark stollen, first knead the flour, baking powder, sugar, quark, egg, soft butter, salt and lemon zest into a smooth dough in a bowl. It is important to knead until the dough has a nice, smooth consistency.
Add the raisins, candied lemon peel, candied orange peel and chopped almonds. Knead thoroughly again until everything is well distributed.
Shape the dough into a stollen. Make sure that the middle is slightly thicker than the ends to give the stollen its typical shape.
Place the stollen on a baking tray lined with baking paper and bake in a preheated oven at 180 degrees for around 60 minutes. A good indication of the cooking time is when the surface is nice and golden brown.
Brush the hot stollen with the melted butter and dust with powdered sugar immediately afterwards. The still-warm stollen absorbs the butter better and the sugar adheres better.
Leave the Quark Stollen to cool and then wrap in cling film. Leave to rest for at least 2 days before cutting. The stollen tastes better with every resting time, so bake it a few days before you plan to eat it.
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