Quark Stollen with Poppy Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 200 g butter, soft
- 150 grams sugar
- 1 teaspoon lemon (s) - zest, grated
- 1 pinch (s) salt
- 2 egg (s)
- 250 g quark (low-fat quark)
- 500g flour
- 2 teaspoons baking soda
- 100 g almond (s), peeled, round
- 100 g orane peel, finely chopped
- 100 g lemon peel, finely chopped
For the filling:
- 250 g poppy seeds - bakin
For painting:
- 200 g butter
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Mix the soft butter, sugar, lemon zest and salt with the mixer until creamy. Mix in eggs and then quark one after the other. Sift the flour and baking powder and knead in with the almonds, orange peel and lemon peel. Roll out the dough on a floured surface and spread on the poppy seed baking. Roll up the dough, flatten it a little and roll it flat to one side from the middle. Fold this side in towards the middle and press down.
- Place the stollen on a baking sheet lined with baking paper. Bake in a preheated oven at 200 ° C (hot air 180 ° C) for approx. 50 - 60 minutes.
- Brush immediately with 100 g melted butter and dust with 50 g powdered sugar, wrap and refrigerate.
- Dust the next day with 100 g of melted butter and 50 g of powdered sugar.
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