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Oma's "Quark" Stollen Recipe with Marzipan & Greek Yogurt

This non-yeast Christmas Stollen recipe is the BEST in my opinion. Why? Because it's always moist, has a wonderful flavor, and is so super quick to make. 

Best of all, this Quarkstollen (although I use Greek yogurt instead of Quark) is ready to serve immediately and doesn't need to age like the yeasted Stollen.

Ingredients:

• 3⅓ cups (434 grams) all-purpose flour
• 2 teaspoons (8 grams) baking powder
• pinch salt
• 2 cups (490 grams) full-fat Greek yogurt
• 3 large eggs, slightly beaten
• 1 teaspoon (5 milliliter) vanilla extract
• ¾ cup (150 grams) granulated sugar
• ⅓ cup (50 grams) raisins (soaked in 1 tablespoon (15 milliliters) rum, optional)
• ⅓ cup (53 grams) dried cranberries or candied peel 
• ⅓ cup (37 grams) slivered almonds
• 5 ounces (142 grams) baking marzipan or almond paste
• 2 tablespoons (28 grams) butter, melted
• 2 tablespoons (16 grams) powdered sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Line an 11x17-inch baking sheet with parchment paper and have two extra sheets of parchment paper available. Set these aside.
2. Sift the flour, baking powder, and salt into a large bowl. Stir together and make an indentation in the center.
3. Add the Greek yogurt, eggs, vanilla, sugar, raisins, cranberries, and almonds into the center.
4. Mix with your hands until it holds together and knead LIGHTLY. It should hold its shape, but it will be sticky. If it is too moist, add a bit of extra flour.
5. Place the dough onto one of the extra sheets of parchment paper and press it into a rectangle with your hands (dip your hands in water first to keep the dough from sticking).
6. Cover the dough with the second piece of parchment paper and roll it lightly to a 9x12-inch rectangle. Peel off the top parchment paper.
7. Roll the marzipan into a 10-inch log and place it down the middle of the dough. Fold one side of the dough over the marzipan, using the parchment paper underneath to help lift it.
8. Dip your hands into a bit of water, then press the stollen into the proper shape with one side higher than the other, sealing the marzipan inside the loaf.
9. Lift the stollen along with the parchment paper onto the parchment paper-lined baking sheet. Trim off the parchment paper if it has dough stuck on it so it doesn’t burn.
10. Bake for 45 to 55 minutes, or until golden brown and a wooden pick inserted in the center comes out clean. Be careful not to insert the pick into the marzipan when checking since it will remain moist.
11. Transfer the stollen to a wire rack. Brush the melted butter over the warm loaf and sift powdered sugar over it. Let it cool completely.

Hints:

• For a different version, check out my Mutti's Christmas Stollen. She used cottage cheese for hers and different additions.
• Wrap Stollen in waxed paper or parchment paper and then either put into a sealable plastic bag or wrap tightly with aluminum foil. Then keep in a cool place or fridge. It can also be kept in the freezer after it has aged a couple of days in a cool place.

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Updated on November 23, 2025