Stollen is a sweet bread with raisins, candied orange and lemon peel, and almonds. We always have it in the Advent season and for Christmas.
This quark stollen is very tasty and easy to make. It can be eaten immediately or can also be left to rest a week or two.
I prefer to form 4 small stollen instead of one big one. So you can eat one immediately and keep the others. It has also the right size for a small gift in Advent.
More Christmas recipes:
Rum Cut Cookies
Egg Liqueur Tiramisu Cake
- 150 g candied orange and lemon peel
- 500 g flour
- 1 sachet baking powder
- 150 g grounded almonds
- a pinch of salt
- 175 g sugar
- 1 sachet vanilla sugar
- ½ tsp grounded cardamon
- 2 eggs
- 175 g butter (in pieces)
- 250 g curd (quark)
- 200 g raisins
- 50 g melted butter
- icing sugar
Chop candied orange and lemon peel fine.
Knead all ingredients to a dough.
Divide into 4 equal parts.
Form each to a stollen: Roll out the dough ball slightly oval and fold. Use the rolling pin on the sides to press the typical notches.
Place on a baking tray with baking paper.
Bake in preheated oven at 180° C for about 40 minutes.
Spread with liquid butter while still hot and sprinkle with icing sugar.
Enjoy chilled immediately or store well packed in a cool place.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
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