Hüttentaler curd stollen (Bernd Siefert)

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 20
  • 100 g Sultanas
  • 50 g dried plums
  • 50 g dried apricots
  • 50 g dried pears
  • 50 g Walnut kernel halves
  • 50 g Hazelnut kernels
  • 80 ml Plum brandy
  • 125 ml Milk
  • 1 cube (42 g) Yeast
  • 20 g Honey
  • 1 Vanilla beans
  • 1 untreated lemon
  • 100 g + 3 tablespoons sugar
  • 150 g Edible quark (20 % fat in dry matter)
  • 1 pinch Salt
  • 500 g Flour
  • 375 g soft butter
  • 2-3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Rinse sultanas and pat dry. Chop plums, apricots and pears finely. Mix the chopped fruit, sultanas, nuts and plum brandy and leave to stand for a few hours, preferably overnight. Warm the milk lukewarm. Stir yeast, honey and milk in a mixing bowl until smooth and let it rise for about 20 minutes. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife.

  2. 2

    Wash the lemon hot, rub the peel thinly. Add vanilla pulp, lemon peel, 100 g sugar, quark and salt and mix. Knead in flour and 125 g butter. Cover the dough and let it rise in a warm place for about 20 minutes. Knead the fruits into the dough on a work surface sprinkled with flour. Roll out the dough to a rectangle (approx. 30 x 45 cm). Roll over approx. 1/3 of one long side to the middle, roll the other long side twice and fold over. Form into a stollen with the edge of your hand and let it rise again for another 20 minutes in a warm place. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (if the stollen gets too dark, cover with aluminium foil). Melt 250 g butter. Take the stollen out of the oven.

  3. 3

    Form into a stollen with the edge of your hand and let it rise again for another 20 minutes in a warm place. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (if the stollen gets too dark, cover with aluminium foil). Melt 250 g butter. Take the stollen out of the oven. Brush the stollen first with butter, then sprinkle with approx. 3 tbsp. sugar. After about 30 minutes repeat the process twice more, but use icing sugar instead of sugar

  4. 4

    waiting time 7 1/2 hours

Nutrition Facts

KCAL
350 kcal
CARBS
35 g
FATS
20 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeChristmas