Summary

Ingredients

• 150 g butter, soft
• 150 grams sugar
• 2 egg (s)
• 250 g quark (low-fat quark)
• 1 teaspoon lemon (s) - zest, grated
• 1 packet vanilla sugar
• 50 g apricot (s), dried
• 50 g lemon peel
• 50 g orane peel
• 50 g almond (s), chopped
• 50 g hazelnuts, chopped
• 100 g raisins
• 500g flour
• 1 packet baking powder

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Instructions

1. Beat the butter with the sugar until frothy, stir in the eggs. Mix in the quark, lemon zest and vanilla sugar. If necessary, chop the nuts and dried fruits into small pieces (this goes well with the nuts together in the mulinette) and mix in as well. Mix the flour with the baking powder, stir in half, knead in the other half. Shape the dough into a stollen and bake at approx. 200 ° C for 45 minutes. Make a test! When the stollen is still lukewarm, brush a thick layer of butter and sprinkle with powdered sugar. Well packaged, the stollen will keep for at least a week.