Summary

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

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Instructions

1. First cut the dried fruits into small pieces according to the desired size. Soak in rum for several hours, but preferably overnight.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Annotation:
8. The dried fruits can also be replaced with other ones. But it should always be a total of 250 g.