Quark Stollen

By KitchenGnome

Ingredients

• 500 g (4 1/4 cups) pastry flour (Type 405)
• 1 packet backing powder (15g or approximately 3 teaspoons)
• 200 g (1 cup) sugar
• 2 eggs
• 250 g (1 cup) dry curd cheese
• 1 Lemon Flavor Essence
• 35 g candied orange peel
• 35 g candied lemon peel
• 125 g (1/2cup) soft butter
• 125 g (1 cup) coarsely chopped almonds
• 250 g Rosinen
• 125 ml (1/2 cup) rum
• 75 g (3/8 cup) melted butter to brush the stollen
• 100 g (1 cup) icing sugar

Preparation

Step 1

Soak the raisins in rum for 24 hours.

Drain the curd cheese in a fine sieve for an hour.

Drain the raisins, you can keep the rum and add it to the stollen.

Beat the eggs in a large mixing bowl, then add one ingredience after the other while continuing mixing: sugar, soft butter, lemon flavour essence, curd cheese and the rum if you kept it.

Add almonds, candied orange peel and candied lemon peel.

Mix baking powder with the sifted flour, slowly add half of the flour to the stollen mixture using kneading hooks.

When the dough becomes too firm to handle with the mixer, add the rest of the flour and the raisins and knead the stollen with your hands until well combined.

Put the dough on a floured surface, flatten it and fold one half over to form one large stollen, put it on a piece of greased aluminium foil and form an edge with the foil.


OR divide the dough into two halves and fill two greased stollen pans.

Bake the stollen in a pre-heated oven at 180°C / 350°F for about 70 minutes. One large Quarkstollen needs longer in the oven than two small ones.
During the last ten minutes in the oven, brush the stollen with melted butter a few times .

Poke a thin metal stick into the stollen, when the stick comes out clean, remove the stollen from the oven.

Cool the stollen on a cooling rack, then dust it with icing sugar. Leave it on the rack for a few hours.

When the stollen is cold, wrap it in grease proof paper first, and then in aluminium foil.