Sabine’s Quarkstollen

It is my honor to present you my very first guest post! 🙂

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Since it is the pre-Christmas season, we wanted to make Stollen, a traditional German Christmas bread. And Sabine was so kind to share her recipe. So here it is!

This is what you need:

  • 3/4 cup (150 g) sugar
  • vanilla extract
  • 2 eggs
  • 2/3 cup (150 g) soft butter
  • 1 cup (250 g) quark
  • 2.5 cups (500 g) raisins
  • 1 cup (150 g) crushed almonds
  •  3/4 cup (100 g) mixed peel
  •  3 cups (500 g) flour
  •  2.5 tsp baking powder
  •  1/2 cup (100 g) melted butter
  •  icing sugar

This is what you do:

Preheat the oven to 355°F (180°C). Mix the sugar, a dash of vanilla extract and the eggs (photo 1), then add the butter (photo 2) and the quark (photo 3).

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Mix in the raisins, almonds (photo 4) and the mixed peel (photo 5).

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Sift in the flour and the baking powder (photo 6), then knead with your hands and make a loaf (photo 7).

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Bake for 70 min on the middle rack. Brush on melted butter several times while baking. Sift lots of icing sugar over your Stollen directly after taking it out of the oven (photo 8). Let cool, then wrap in aluminum foil and let the Stollen sit for 2-3 weeks in a plastic bag.1512_Stollen_07

Cut into slices and enjoy, with a cup of hot chocolate, punch or Glühwein for example! 🙂

We made the Stollen about a week ago and didn’t feel like waiting for another week before trying it, but already opened the bundle this weekend. And it was really delicious!

Even though some of the ingredients are slightly different than in Germany, we tried to stick closely to Sabine’s recipe. The only difference: the mixed peel was a bit chunky, so we cut it into smaller bits using my hand blender, and we made two small loaves instead of one big one.

So, thank you very much again, Sabine!! 🙂

2 comments:

  1. Peter

    Mmmmmm, looks so delicious! Your baking always looks so tasty and is shaped so well!

    Sometimes mine come out with bizarre shapes….like my pizzas made in the shape of the map of Canada ….. 😉

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