Cranberry and Almond Stollen

Name: Cranberry and Almond Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 125 g soft + 125 g butter; 200 g sugar, salt; 2 Eggs (Gr. M); 250 g Low-fat curd; 2 TABLESPOONS Rum; 50 g Candied orange and lemon peel; 125 g dried cranberries (sweetened); 150 g + 50 g chopped almonds; 500 g + some flour; 1 package Baking Powder; 250 g Icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

125 g soft + 125 g butter
200 g sugar, salt
2 Eggs (Gr. M)
250 g Low-fat curd
2 TABLESPOONS Rum
50 g Candied orange and lemon peel
125 g dried cranberries (sweetened)
150 g + 50 g chopped almonds
500 g + some flour
1 package Baking Powder
250 g Icing sugar
baking paper

Directions

1
Stir 125 g butter, sugar and 1 pinch of salt until creamy. Stir in the eggs one by one. Stir in quark, rum, candied orange peel, candied lemon peel, cranberries, up to 2 tablespoons and 150 g almonds. Mix 500 g flour and baking powder and add. Knead everything first with the hand mixer, then briefly with your hands until smooth
2
Roll out the dough rectangularly (approx. 30 x 45 cm) on a well floured work surface. Whip 1 long side to the middle, then again to the middle. Whip the other long side to the middle. Place diagonally on a baking tray lined with baking paper and shape the stollen a little more. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes.
3
Melt 125 g butter. Brush the hot stollen with 1/4 butter, sprinkle with 1/4 icing sugar. Repeat this procedure 3 more times. Let it cool down. Decorate with the rest of the cranberries and 50 g almonds. tip: lasts about 1 week