Quark Stollen wreath

Name: Quark Stollen wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Walnut kernels; 75 g crunchy oats; 475 g Flour; 1 package Baking Powder; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 275 g Low-fat curd; 3 Eggs (size M); 125 g soft butter or margarine; 2 TABLESPOONS Rum; 150 g Raisins; 250 g Apricot Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Walnut kernels
75 g crunchy oats
475 g Flour
1 package Baking Powder
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
275 g Low-fat curd
3 Eggs (size M)
125 g soft butter or margarine
2 TABLESPOONS Rum
150 g Raisins
250 g Apricot Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Roughly chop the walnuts. Set aside 1 tablespoon of walnuts and 1 tablespoon of oat flakes for decorating. Put the flour, baking powder, sugar, vanillin sugar, remaining oat flakes and salt into a mixing bowl and mix. Add quark, eggs, fat in flakes and rum and knead with the dough hooks of the hand mixer to a smooth dough. Knead in remaining walnuts and raisins. Place the dough on a well floured work surface and knead again with floured hands. Halve the dough. Form an approx. 70 cm long strand (with floured hands) from each half of the dough. Carefully twist into a cord. Lay the cord to a wreath and place on a baking tray lined with baking paper. Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ gas: level 2) for about 50 minutes. In the meantime, pass the jam through a sieve and warm it up at low heat. Remove the wreath from the oven, brush with jam and let it cool down. Dust with icing sugar and decorate with the remaining oat flakes and nuts
2
Results in about 24 pieces
3
Plates, bowls: IDC
4
yuck. Props: Plate, cloth, balls