3 small quark and butter stollen
very easy
90 mins
90 mins
Ingredients
- 1 Organic Lemon
- 125 g Sultanas
- 125 g Currants
- 25 g Citation
- 25 g Candied orange peel
- 6 TABLESPOONS Rum
- 600 g Flour
- 1 1/2 packs Baking Powder
- 250 g Sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 200 g soft butter
- 50 g Lard
- 300 g Edible curd
- 4 TSP Stollen spice
- 125 g ground hazelnuts
- 200 g flaked almonds
- 7-10 Tbsp Flour
- 7-10 Tbsp Icing sugar
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the lemon and grate dry. Grate lemon peel. Mix sultanas, currants, candied lemon peel, candied orange peel, lemon peel and rum. Leave to stand for at least 1 hour.
- 2
Knead flour, baking powder, sugar, salt, eggs, 125 g butter, lard, curd and stollen spices first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Knead in soaked fruits, hazelnuts and almonds.
- 3
Cut the dough in thirds. Press each third into a rectangle (approx. 15 x 18 cm) by hand on a floured work surface. Make a groove in the outer third of a long side by hand.
- 4
From the opposite long side, do not fold the dough completely to the end. Press the dough a little flat at the bend to create the typical stollen shape.
- 5
Place the stollen side by side on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. After 35 minutes baking time cover the stollen with aluminium foil and place another baking tray underneath.
- 6
Melt 75 g butter in a small pot. Take out the stollen, brush with liquid butter while still hot and dust with icing sugar. Let the stollen cool down.
Nutrition Facts
240 kcal
25 g
13 g
5 g
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