Quark Butter Stollen

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.2 5
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 15
  • 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. 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. 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. 3

    Press the dough by hand into a rectangle (approx. 20 x 30 cm) on a floured work surface. Make a groove in the outer third of a long side by hand. From the opposite long side, do not fold the dough completely over to the end.

  4. 4

    Press the dough slightly flat at the bend to create the typical stollen shape.

  5. 5

    Bake on a baking tray lined with baking paper in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours. After 1 hour baking time, cover the stollen with aluminium foil and place another baking tray underneath.

  6. 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

KCAL
560 kcal
CARBS
60 g
FATS
30 g
PROTEINS
11 g