This easy Christmas Stollen recipe ("Weihnachtsstollen") 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 and need to rise twice before being baked.
This version of the stollen uses baking powder instead. It then also uses cottage cheese. The German name for this is "Quarkstollen" ("cottage cheese stollen") and is a favorite because it is so moist. It's a favorite as well because it's so quick.
Traditional German Quarkstollen is a favorite because it's so quick and easy. Don't keep it just for Christmas!
Even though this 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.
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