Summary

Ingredients

• 500g flour
• 1 packet baking powder
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 drops bitter almond oil
• 1 bottle rum flavor
• 4 drops lemon oil
• 1 pinch cardamom powder
• 1 pinch mace
• 2 egg (s)
• 125 g butter
• 50 g fat (beef fat or oose fat)
• 250 g quark, dry
• 125 g currants
• 125 g raisins
• 125 g almonds, round
• 50 g lemon peel
• 50 g orane peel
• Butter, for brushing
• powdered sugar

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Instructions

1. This recipe came from my grandma and the whole family still loves this stollen to this day.
2. The preparation of the dough is very simple:
3. First, the solid ingredients are piled in a ring on the worktop - like a mountain with a deep hollow in the middle. Flour, baking powder, sugar, vanilla sugar, salt make the start.
4. Then bitter almond oil, rum aroma, lemon oil, cardamom, mace are dripped or sprinkled on it. Distribute it as well as possible!
5. Next, the cold butter and the beef fat (difficult to get, therefore goose fat instead) are distributed in flakes on the ring. Then there are the other rather solid ingredients: ground almonds, currants, raisins, lemon peel, orange peel.
6. Finally, the quark is added first, also spread over different parts of the ring if possible. The two eggs are cracked open and placed in the middle. Therefore it is also important to have a hollow in the middle.
7. Now all ingredients are quickly kneaded into a compact dough. At the beginning this seems almost impossible because of the many different ingredients, but it always happens very quickly.
8. The dough is formed into a stollen, placed on a greased baking sheet and placed in the oven.
9. Baking time: 60 to 75 minutes on low medium heat (approx. 160 ° C)
10. After about 30 minutes, brush the stollen evenly with a little butter, repeat once or twice more until the end of the baking time. Check after 60 minutes whether the inside of the tunnel is still damp. To do this, prick the center of the stud with a wooden stick (e.g. a shashlik stick). If moist dough sticks to it when you pull it out, the stollen is not done yet and will have to bake for a few more minutes.
11. After baking, let it cool down a little (approx. 10-15 minutes), then brush the still warm stollen with butter again and sprinkle thickly with powdered sugar.
12. Then the tunnel is well packed and is kept in the cellar for 14 days. The rest time is important because the flavors of the spices have yet to combine.
13. You can also double the ingredients and bake two stollen at the same time - the first is always gone so quickly!