Summary

Ingredients

• 600 grams flour
• 1 packet baking powder
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 2 cl rum
• 4 drops bitter almond flavor
• 2 egg (s)
• 175 g butter
• 250 g quark (curd cheese)
• 150 g raisins
• 100 g almond (s), round
• 150 g almond (s), sliced
• 60 g orane peel
• 60 g lemon peel
• 1 lemon (s), the zest it
• 2 teaspoons butter
• 2 tablespoon breadcrumbs for the pan

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Instructions

1. Soak 150g raisins in 2 cl rum for at least 30 minutes. While the raisins soak, preheat the oven to 200°C (392°F).
2. Sift 600g flour and 1 packet baking powder onto a work surface and create a well in the center. Add 2 eggs, 250g quark, 175g softened butter, 200g sugar, 1 packet vanilla sugar, 1 pinch salt, and zest from 1 lemon to the well.
3. Add 4 drops bitter almond flavor and knead for 3-5 minutes until the dough is smooth.
4. Knead in 100g ground almonds, 150g sliced almonds, 60g orange peel, 60g lemon peel, and the rum-soaked raisins until evenly distributed.
5. Butter a stollen baking mold with 2 teaspoons butter and sprinkle with 2 tablespoons breadcrumbs. Transfer the dough to the mold and press down firmly.
6. Place the mold on a baking sheet lined with parchment paper.
7. Bake the mold on the baking sheet for approximately 30 minutes. Reduce the temperature to 180°C (356°F) and continue baking for 40-45 minutes more. Remove the mold shortly before the stollen is finished baking to allow the exterior to brown nicely.