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Mutti's Christmas Stollen Recipe 
Quarkstollen

➤ by Oma Gerhild Fulson

German Quark Stollen: quick to make any time of the year, especially at Christmas.

Mutti's 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, and that's what my Mutti used. 

Quark ~ Cottage Cheese ~ Greek Yogurt ???

I recall my Mutti taking cottage cheese, since it's all she could get when we lived in northern Ontario, Canada, and putting it into a sieve.

Then, she'd take a wooden spoon and press it through the sieve. Her way of creaming the cottage cheese. That's the way I did it as well until I decided to use my blender. So much easier.

Easier still? I've started making my stollen using a full fat Greek yogurt. So good as well. 

So, use whichever you have. Either buy or make the quark. Blend the cottage cheese. Use Greek yogurt. Any which way, you'll end up with a super easy, super moist cake.

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.

When it's time for Christmas, baking is at the forefront of preparations. In Germany, this often starts in October! But, even just the day before works! Here's my collection of favorites in my Christmas Baking e-Cookbook written in English: 

Sharing traditional German Christmas baking, made using easily available ingredients, ... that's such a delicious way to pass on our heritage anytime of the year.

Shape your Stollen ...

German Quark Stollen: ready for the oven

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.

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

Wanting Stollen with Marzipan?

Make this Christmas

Above, I've made this "Quark" Stollen using Greek yogurt and filled it with marzipan. You'll find the recipe for it here.

Or, make my Mutti's below, using cottage cheese instead of quark, or just substitute quark for the cottage cheese and make it in the traditional way.

Oma says:

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!

Ready to make this Quarkstollen?

Mutti's Christmas Stollen Recipe ~ Quarkstollen

Mutti's 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.

Prep Time

15 minutes

Bake Time

60 minutes

Total Time

75 minutes

Servings:

Makes 1 loaf

Ingredients:

  • 2 cups cottage cheese, pureed in blender (or Quark or Greek yogurt)
  • 3⅓ cups flour, all-purpose
  • 2 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup granulated sugar
  • pinch salt
  • 1 tbsp lemon peel, grated
  • 1 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

Instructions:

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

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Want Nutritional Information?

Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.

Need Help Doing Conversions?

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You might like these

Check out Oma's German Cake recipes right here: https://www.quick-german-recipes.com/german-cake-recipes.html

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Make this easy Quarkstollen as your Christmas Stollen recipe. No yeast. Just quick and easy!
German Quark Stollen: quick to make anytime of the year, especially at Christmas.

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Christmas Stollen Recipe made Just like Oma

By
Christmas Stollen Recipe made Just like Oma
This easy German Christmas Stollen recipe uses cottage cheese or Greek yogurt to keep it moist. Make this when you're in a hurry - no yeast is used-- anytime of the year!

Ingredients: cottage cheese, flour, baking powder, eggs,

For the full recipe, scroll up ...

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)