Hüttenthaler Quark Stollen
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 packet dry yeast or cube fresh yeast
- 100 g suar
- 0.5 ½ vanilla pod (s), the pulp it
- some lemon peel, freshly grated
- 150 g quark, 20% fat
- 20 g honey
- 125 ml milk, lukewarm
- 50 g orane peel
- 50 g lemon peel
- 100 g raisins, or currants or mixed
- 50 g apricot (s), dried
- 50 g cherry (s), dried
- 50 g walnuts
- 50 g hazelnuts
- 80 ml rum
- 225 g butter
- possibly sugar
- 3 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- First cut the dried fruits into small pieces according to the desired size. Soak in rum for several hours, but preferably overnight.
- Mix the flour, dry yeast, sugar, pulp of the vanilla pod and grated lemon peel well in a bowl. Then add the quark. Add 125 g of soft butter to the flour. Heat the milk with the honey lukewarm, not hot, add it and knead into a smooth dough using the dough hook of the hand mixer. Cover with a cloth and let rise for about 1 hour.
- Add the dried fruits together with the rum and nuts to the yeast dough and knead in with disposable household gloves and a little flour if necessary until the dough no longer sticks.
- Preheat the oven to 175 degrees hot air. Shape the stollen in a stollen baking pan or on baking paper, making a well at a distance of 2 to 1. Let the stollen rise on the baking sheet for another 20 minutes and then bake in the oven for 1 hour.
- Melt the remaining butter and spread a third on the hot stollen, sprinkle with sugar. Repeat this process twice every half an hour, but then sprinkle with powdered sugar.
- When it has cooled down, pack it airtight in aluminum foil and store it. After 3 days of waiting, this stollen tastes twice as good.
- Annotation:
- The dried fruits can also be replaced with other ones. But it should always be a total of 250 g.
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