Light Quark Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, double-handle
- 100 g suar
- 1 pinch (s) salt
- 500 g low-fat quark
- 2 egg (s), size. M.
- 1 sachet baking powder
- 1 lemon (s), untreated, grated zest
- 0.5 ½ vanilla pod (s)
- 60 g almond (s), chopped
- 50 g orane peel
- 50 g lemon peel
- 100 g sultanas
- 2 tablespoon rum
For painting:
- 30 g butter
- 75 g powdered suar
Print Recipe
Pin Recipe Instructions
- Put the ingredients in a dough bowl in the order shown and process into a homogeneous dough.
- Press the dough into an oval, fold 1/3 of the long side over the remaining 2/3 so that the typical stollen shape is created. Place on a baking sheet lined with baking paper, smooth out with moistened hands and bake in a preheated oven at 185 ° C top / bottom heat for about 1 hour (chopstick test!).
- Just before the baking time is reached, melt the butter.
- Take the stollen out of the oven, immediately brush with all of the liquid butter and then sprinkle with icing sugar. This creates the sugar crust that is typical of the tunnel. If the sugar crust is yellowish in some places after drying, that`s not a problem: just dust it again with some powdered sugar.
- For a small stollen, use half of the recipe. Then the baking time is reduced to 45 minutes.
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