Christmas Stollen Recipe ~ Quarkstollen

German Quark Stollen
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My easy Christmas Stollen recipe is great when you're in a hurry - no yeast is used - and it tastes so-o-o-o good! The traditional stollen recipes use yeast, require kneading, and need to rise twice before being baked. This version of Quarkstollen uses baking powder instead.

The German name for this is Quarkstollen aka Cottage Cheese Stollen. I use cottage cheese instead of the Quark, since it's not usually available outside of Germany.

Christmas Stollen Recipe ~ Oma's Quarkstollen


  • 2 cups cottage cheese, pureed in blender
  • 3 1/3 cups flour, all-purpose
  • 2 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • pinch salt
  • 1 tbsp lemon peel, grated
  • t tbsp almonds, chopped
  • 1 tbsp raisins
  • 3 tbsp mixed candied fruit, chopped
  • 3 tbsp mixed candied peel, chopped
  • 1 tbsp butter, melted
  • 1 tbsp powdered sugar


  • Preheat oven to 375° F.
  • Grease and flour a baking sheet
  • Sift flour mixed with baking powder into large bowl. Make an indentation in the center.
  • Add cottage cheese, eggs, vanilla, sugar, salt, lemon peel, almonds, raisins, and candied fruits into indentation.
  • Mix to a firm dough with your hands and knead LIGHTLY. If it is too moist, add a bit of extra flour.
  • Shape into traditional stollen-shaped loaf, wetting hands to keep dough from sticking. Place on prepared baking sheet.
  • Bake 50 - 60 minutes or until wooden pick inserted in center comes out clean.
  • Transfer to cookie rack.
  • Brush melted butter over warm loaf and sift powdered sugar over it.
  • Let cool and serve.

Why it's a favorite ...

It's a favorite not only because it's so quick, but it stays so moist. Even though this type of stollen is a tradition for our German Christmas food items, it tastes great throughout the year.

But, somehow, I keep it just for Christmas. That way, it really is a special treat that makes the Christmas celebration that much more special.

Shape your Stollen ...

Make it as a longish loaf shape. Then press one side (lengthwise) down a bit so that when you slice the stollen (after it is baked) the pieces will have one side higher than the other.

BUT, you can just keep it as a longish loaf as well. After all, looks isn't everything. :)

This is one of my quick and easy Christmas recipes.

Quick because the traditional stollen takes HOURS. Easy, because it's all made in one bowl and you get to use your hands!

Some more Christmas baking ...

More German Recipes ...

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German Dessert Recipes

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The Good News!

"All right then, the Lord himself will give you the sign. Look! The virgin will conceive a child! She will give birth to a son and will call him Immanuel (which means ‘God is with us’)."

Isaiah 7:14 (NLT)



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