Quark and Poppy Seed Stollen

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 55 mins
Total Time 3 hrs 55 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 275 g butter
  • 300 g suar
  • 1 teaspoon cinnamon
  • 100 g almond (s), round
  • 350 g poppy seeds, round
  • 1 orange (s), untreated, grated zest it
  • 5 medium egg (s)
  • 75 ml milk
  • 2 tablespoon orange liqueur
  • 200 g apricot (s), dried
  • 500g flour
  • 1 packet baking powder
  • 1 pinch (s) salt
  • 1 packet vanilla sugar
  • 250 g low-fat quark
  • 2 tablespoon powdered sugar
Quark and Poppy Seed Stollen
Quark and Poppy Seed Stollen

Instructions

  1. Melt 75 g butter, let cool down a little. Mix 150 g sugar, cinnamon, almonds, poppy seeds and orange peel in a bowl. Add 2 eggs, milk, melted butter and liqueur and mix everything well. Cut the apricots into cubes except 6 for decoration.
  2. For the dough, mix flour, baking powder, 150 g sugar, salt and vanilla sugar. Add 3 eggs, 150 g softened butter and quark. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough.
  3. Roll out the dough on a floured work surface into a rectangle (approx. 30 x 40 cm). Spread the poppy seed mixture on top and spread. Sprinkle apricots on top.
  4. Fold the dough approx. 2 cm over the filling on the two shorter sides of the rectangle. Roll up about 1/3 from one long side. Roll up from the other side and place the larger roll a little over the smaller roll, creating a tunnel shape.
  5. Place the stollen on a parchment-lined baking sheet. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Reduce the oven heat (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and bake for approx. 45 minutes.
  6. Melt 50 g butter and brush the warm stollen with it. Dust with icing sugar and let cool.
  7. Use a cookie cutter to cut out stars from the apricots that have been set aside. Decorate the stud with it.

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