Quark Stollen – Really Super Juicy and Long-lasting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 packet baking powder
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 drops bitter almond flavor
- 1 bottle rum flavor
- 4 drops flavor (lemon)
- 1 pinch cardamom
- 1 pinch nutmeg
- 2 egg (s)
- 125 g butter
- 50 g palm fat
- 250 g quark
- 125 g nuts
- nougat, raisins or marzipan
- 80 g butter, liquid
Print Recipe
Pin Recipe Instructions
- Mix the flour and baking powder and sift into a large mixing bowl. Make a well in the middle and add sugar, spices and eggs. Process with part of the flour into a thick paste. Top with butter and palmin, quark and nuts and possibly the raisins. Cover everything with flour on the outside, press it together into a lump and quickly knead everything from the center to a smooth dough. If it sticks, flour has to be added.
- The dough is shaped into a stollen and filled with nougat or marzipan in the middle. Then place on a baking sheet and bake at 150 ° for 75 minutes.
- The tunnel burns - depending on the type of stove - very easily. Possibly from approx. 60 min. More often check whether it is ready or cover with aluminum foil.
- Let the stollen cool down a little, brush with 80 g of melted butter and dust with powdered sugar.
- Wrapped in aluminum foil, it will last about 2 weeks.
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