Silesian Quark Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 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
- 1 teaspoon campari
- 1 teaspoon rum
- 1 teaspoon lemon
- 1 pinch lemon zest, grated
- 1 pinch cardamom
- 1 pinch nutmeg
- 2 egg (s)
- 250 g butter, room temperature
- 250 g quark
- 125 g raisins
- 125 g currants
- 125 g almond (s), rated
- 50 g orane peel
- 50 g lemon peel
- Fat, for the tin
- Flour, for the tray
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder and spread on the countertop.
- A hole is made in the center of the flour, into which sugar, vanilla sugar, spices and eggs are put. Mix these ingredients with part of the flour and leave as a dumpling. In the meantime, cut the butter at room temperature into pieces and mix with the quark, currants, raisins, almonds, orange peel and lemon peel. Now mix all ingredients and knead well. If the dough sticks, add a little more flour.
- Form a loaf of stollen and place on a greased, lightly floured baking sheet. You can also bake the stollen dough in a loaf pan.
- Bake at 175 ° C for about 75 minutes until golden.
- The stollen can be eaten immediately and tastes great when dusted with a little powdered sugar.
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