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Quick Quark Stollen

min 12 slices

375g

raisins


100ml

rum


500g

Gilchesters Unbleached White flour (you can also use our Farmhouse or Spelt)


4 teaspoons

baking powder


150g

sugar


1 tabelspoon

Vanilla essence


pinch of

salt


2

eggs (M)


200g

butter, softened


250g

quark


200g

ground almonds


200g

mixed peel


1 generous pinch of

ground: ginger, cardamon, nutmeg, cinnamon and cloves


Method

Soak the raisins overnight in rum

Next day mix flour and baking powder in a bowl. Add sugar, vanilla essence, salt, spices, eggs and quark. Mix first on a low setting, then at high speed until smooth.

Add almonds, mixed peel, and raisins and knead briefly.

On our floury surface mix the dough into a stollen shape or use a stollen form widely available on the internet. Transfer to a baking tray lined with baking paper. TIP: form a “sausage” or ring out of tin foil and wrap it around the dough to prevent it from running.

Bake in the oven for 50-60 minutes at 170C.

For the classic Stollen topping melt 100f of butter and sift 150g icing sugar. Baste the hot stollen with the melted butter and generously dust with icing sugar. Repeat once slightly cooled.

Wrap in tin foil and store cool. This stollen doesn’t need to mature. It’s ready to enjoy immediately!

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