Best German Christmas Stollen Recipe – Mutti's Quarkstollen

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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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 but for me, the way my Mutti made it, it was her Cottage Cheese Stollen. I used to always 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. Get Oma's collection of her favorites in Christmas Baking eCookbook. 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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.

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

Wanting Stollen with Marzipan?

Go to recipe >

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?

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Print Recipe

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 teaspoons baking powder
• 3 large eggs
• 1 teaspoon vanilla
• ¾ cup granulated sugar
• pinch salt
• 1 tablespoon lemon peel, grated
• 1 tablespoon almonds, chopped
• 1 tablespoon raisins 
• 3 tablespoons mixed candied fruit, chopped
• 3 tablespoons mixed candied peel, chopped
• 1 tablespoon butter, melted
• 1 tablespoon 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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Christmas Stollen Recipe made Just like Oma

By Oma Gerhild Fulson

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/Greek yogurt, all-purpose flour, baking powder, eggs, vanilla, sugar, salt, lemon peel, almonds, raisins, mixed candied peel, mixed candied fruit, butter, powdered sugar,

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.