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.
Mutti's Christmas Stollen Recipe ~ Quarkstollen❤️
2 cups cottage cheese, pureed in blender
3⅓ cups flour, all-purpose
2 tsp baking powder
1 tsp vanilla
¾ cup granulated sugar
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
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.
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 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.
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!
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