Curd Stollen Julahu
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 60 g suar, brown
- 115 grams sugar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 2 egg (s)
- 375 g flour type 405
- 125 g flour (whole wheat flour)
- 1 packet baking powder
- 0.5 ½ bottle rum flavor
- 0.5 ½ bottle butter-vanilla flavor
- 0.5 ½ bottle bitter almond flavor
- 1 pinch cardamom
- 1 pinch nutmeg
- 250 g quark 40%
- 5 tablespoon rum 4%
- some milk (if the dough is very tough)
- 250 g raisins or sultanas or currants
- 1 packet lemon peel
- 250 g walnuts, rouhly chopped
For painting:
- 125 g butter, liquid
- Dust over ½ pack powdered sugar
Print Recipe
Pin Recipe Instructions
- Make a fairly firm batter from all the ingredients one after the other.
- Bake in a well-greased cake tin for about 60 minutes at 175 degrees Celsius.
- Cover the still warm stollen in 2-3 layers with liquid butter (spread with a pastry brush) and powdered sugar (sieve over it)
- Well packed in aluminum foil, the stollen will last for several weeks (but this is quite unlikely because it is sure to be eaten very quickly).
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