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Quark Stollen
by Sana Awad
(Amman, Jordan)
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I fell in love with Stollen first time i tasted it in 1985 where I spent two months in Germany to learn German language in Blaubeuren in the months December and January,this is the moment I became obsessed with German baking since then.
My recipe has no origin as I got it from an old magazine,wish I remember 1985
Recipe makes four, each weight 545 gram
125 gr butter
250 gr yoghurt
700 gr flour
Dash of salt
2tsp vanilla
2eggs
2tsp baking powder
2tsp almond essence
125 gr sugar
50 gr dried fruits
150 gr dried raisins
125 gr blanched almond coarsely chopped
Mix sugar and butter
Add eggs ,vanilla, almond essence
Mix all dried ingredients including dried fruits nuts, baking powder
Add yoghurt and dried ingredients gradually
Mix till dough is easy to handle
Shape into stollen shape
Bake 35 minutes temp 250° F
Brush with melted butter
Sprinkle icing sugar
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