Recipes · Cakes & pastries
Quark Stollen with Raisins and Almonds
AI-written · not yet kitchen-tested
Quark stollen needs no yeast and no long starter dough: one quick kneaded dough, one afternoon, done. The amount of ingredients makes two small stollen, and one of them makes a good gift.
Quark Stollen with Raisins and Almonds
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (1 3/4 cup) raisins
- 3 tbsp rum or orange juice for soaking
- 500 g (4 cup) all-purpose flour German type 405
- 1 packet baking powder 16 g
- 200 g (1 cup) granulated sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 250 g (8.8 oz) nonfat quark
- 2 eggs medium
- 200 g (1 cup) softened butter
- 150 g (5.3 oz) ground almonds
- 100 g (3.5 oz) candied lemon and orange peel mixed
- 1 organic lemon grated zest
- 80 g (2.8 oz) butter melted
- 50 g (1/4 cup) granulated sugar
- 50 g (1.8 oz) confectioners' sugar
Method
- Mix the raisins with the rum or orange juice and let them soak for at least 1 hour. Then drain them.
- Preheat the oven to 350 °F (180 °C) conventional, or 325 °F (160 °C) convection. Line a baking sheet with parchment paper.
- Mix the flour, baking powder, sugar, vanilla sugar and salt in a large bowl. Add the quark, eggs, softened butter, almonds, candied lemon and orange peel and the lemon zest, and work everything into a dough with the dough hooks of a hand mixer.
- Briefly knead in the drained raisins. The dough is firm and slightly sticky; if needed, add 1 to 2 tablespoons of flour.
- Divide the dough in half. On a floured surface, roll each half into an oval about 25 cm (10 inches) long, then fold the top half lengthwise over the bottom half so that it stops a little short of the edge, the classic stollen shape. Place on the baking sheet.
- Bake for about 50 minutes, until the stollen are golden brown. If they brown too fast, cover them loosely with aluminum foil after 30 minutes. Test with a wooden skewer: it should come out with only moist crumbs, no raw dough.
- Melt the butter. Brush it all over the stollen while they are still hot, immediately roll them in the mixture of sugar and confectioners' sugar and let them cool on a wire rack.
- Once completely cool, wrap in parchment paper and aluminum foil and let them rest for 1 to 2 days before slicing.
Tip: The stollen tastes best after one to two days of resting. Because of the quark it keeps for a shorter time than a yeast stollen. In the refrigerator it lasts about a week.
Tip: Soaking the raisins without alcohol works just as well: orange juice tastes good and also makes the stollen suitable for children.