Summary

Ingredients

• 375 g raisins
• 100 ml rum or apple juice
• 375 g wheat flour
• 4 teaspoons baking powder
• 125 g suar
• 1 packet vanilla sugar or vanilla sugar, homemade
• 1 small Bottle (s) butter-vanilla flavor and possibly rum flavor
• 1 pinch cardamom, ground
• 1 pinch mace, ground
• 1 teaspoon orange peel, grated
• 250 g low-fat quark
• 1 egg (s)
• 1 egg yolk
• 150 g butter, soft
• 100 g lemon peel
• 200 g almond (s), round
• 100 g marzipan paste
• 100 g butter, melted
• powdered sugar

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Instructions

1. Soak the raisins in rum or apple juice for at least 8 hours or overnight.
2. Drain the raisins.
3. Mix flour and baking powder together, then sift into a mixing bowl. Add sugar, vanilla sugar, cardamom, mace, orange peel, quark, egg, egg yolk, and softened butter. If you soaked the raisins in rum, add butter-vanilla flavor; if you soaked them in apple juice, add rum flavor instead. Mix on the highest setting for about 5 minutes until combined. Transfer the dough to a lightly floured surface and press a well into the center. Add the drained raisins, lemon peel, and ground almonds to the well. Knead everything into a smooth dough, adding a little flour if it becomes too sticky.
4. Roll out the dough into a rectangle approximately 30 × 20 cm. Knead the marzipan paste by hand until soft and pliable, then roll it into a rectangle approximately 30 × 15 cm. Place the marzipan on top of the dough, leaving the long edges uncovered. Roll up the dough tightly from the longer side, place seam-side down, and shape into a stollen loaf. Line a baking sheet with 3 layers of baking paper and place the stollen on top. Bake at 150 °C (302 °F) for 50-60 minutes, checking occasionally. If the top darkens too much, cover with aluminum foil.
5. Remove the stollen from the oven. While still warm, brush with some of the melted butter and immediately dust with powdered sugar. Repeat the brushing and dusting 2-3 times as the stollen cools.
6. Let the stollen cool completely. Wrap tightly in parchment paper, then wrap in aluminum foil. Store in a cool place for up to several weeks. For best flavor, bake the stollen 2-3 weeks before serving.