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

➤ by Oma Gerhild Fulson

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 Quark Stollen (but I use Greek yogurt instead of Quark) is ready to serve immediately and doesn't need to age like the yeasted Stollen. 

As well, the Stollen made with yeast, such as the Dresdener Stollen (considered the traditional German Christmas Stollen) needs to rise twice during the making process. 

And to make it extra special, I add a roll of Marzipan right down the middle, so that everyone gets a bit. Lecker Lecker!!!!

If you don't like marzipan, just omit it. And, if you don't like raisins, just omit them. If you like more nuts, add them. Make Oma's Christmas Stollen (Weihnachtsstollen) just the way you like it! Delicious German food!

Slices of German Christmas Quark Stollen

Quark vs Cottage Cheese vs Greek Yogurt

My Mutti made a very similar stollen, but used cottage cheese that she would cream by pressing through a metal sieve. She had no access to quark in the northern Canadian city that we emigrated to. 

And, in those early 1950's, she didn't know how to make quark herself (no way to google for info, back then.)

However, if you're wanting to make this with quark, just use the same measurements as I do using the Greek yogurt. 

Or, you can easily make your own make your own quark using buttermilk.

For me, it's just much simpler to use the Greek yogurt. It's so readily available. I use the full-fat type. After all, this IS Christmas! It's not the time for a diet.

You choose how to fill the Stollen ...

There are the traditional 'fillings' for a Stollen recipe. The most traditional of all, the Dresdener Christstollen, has candied lemon peel, dried fruits and nuts. It usually has a roll of marzipan down the middle. 

You can choose to make your quarkstollen the same way. For me, I prefer to use golden raisins, dried cranberries, and almond slivers. For flavoring, I use vanilla. Marzipan? Absolutely!

Don't like the candied lemon peel or fruit? Then omit them. I did. I prefer using just raisins and dried cranberries. You choose what you'd like, keeping the total quantities about the same.

Another great addition is lemon zest. You can easily add around 1 tbsp to this mixture. Or, perhaps use almond extract instead of vanilla. Your choice.

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Not adding Marzipan, ...

If you decide to make yours without marzipan, then shaping it is very easy. Make it as a longish loaf shape. Then press one side (lengthwise) down a bit.

That way, when you slice the stollen (after it is baked) the pieces will have one side higher than the other. This is the traditional shape. BUT, you can just keep it as a longish loaf. After all, looks isn't everything. :)

How to make your Stollen

Although the recipe below looks quite long, it actually is a very easy, one-bowl recipe. 

German Quark Stollen: assemble your ingredients
#stollen #christmas #germanrecipes #justlikeoma
https://www.quick-german-recipes.com/stollen-recipe.html

Get all your ingredients out, measure them, and you'll be able to literally throw everything together.

Once the dry ingredients are in the bowl, create a crater in the middle.

Adding our dry ingredients to a bowl for our delicious quark stollen.

Add the rest of the ingredients (minus the melted butter and powdered sugar.)

Adding the rest of the ingredients to the bowl

You can first mix with a wooden spoon, or just get your hand in it right away. Feels so good!!!!

Now for the fun part! Mix and gently knead that dough!

Knead it lightly until it holds to together. It will be a bit sticky, but that's ok. If it's very moist, and this will depend totally on how moist your Greek yogurt is, you can add a bit more flour.

Then take your dough and plop it onto some parchment paper. Push it into a rectangular shape. Cover with another sheet of parchment and use your rolling pin to roll to a 9-inch by 12-inch rectangle.

Roll dough between parchment paper sheets

Pull off top parchment paper and place marzipan roll right down the middle. 

Place marzipan roll down the middle of the dough...yummy!

Using the parchment paper to lift one side of the stollen dough over the marzipan so that it almost folds in half, but not quite. You want the final stollen to be thicker on one side than the other. 

Fold dough over marzipan

Carefully pull back the parchment paper. Cut off this extra paper. You will be putting the stollen with its parchment on top of the parchment paper on the baking sheet. The bits of dough stuck to this, as shown below, will burn if not removed.

And, it's easier to move the dough with the paper than trying to lift the unbaked stollen to put onto the baking sheet.

Pull back parchment paper from Stollen dough

Using your fingers, moistened with water, press down the top edge so that it sticks to the bottom. Then push in the outer edges a bit to give the stollen appearance.

Form your stollen into the desired shape

Once baked, let the "quark" stollen cool momentarily. Get your butter melted and have your powdered sugar ready to go. Place your stollen on top of a rack. Placing some parchment paper underneath will make clean-up a breeze.

Once baked, be sure to let it cool for a few minutes. Be careful, it's hot!

Brush the very warm stollen with melted butter. Do NOT skimp with this. If you want, you can first poke your stollen with a wooden pick so that the butter absorbs a bit into the cake.

Brush warm stollen with melted butter. Mmm, doesn't that smell delicious!

With the stollen still very warm and covered with melted butter, dust the powdered sugar over the top of the cake using a sieve. Make the layer of sugar quite thick. It will absorb into the butter as it sits.

As is sits, you can always dust more powdered sugar on top if you wish. 

Dust warm stollen with powdered sugar

And .... it's ready to serve. No need to let this sit for days or weeks to mellow. It's ready to go.

It does taste better the next day, but even when it's still just a tad warm from the oven, covered in the butter and powdered sugar, this is a treat!

Ready to make this Stollen?

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 Quark Stollen (but I use Greek yogurt instead of Quark) is ready to serve immediately and doesn't need to age like the yeasted Stollen. 

Prep Time

20 minutes

Bake Time

55 minutes

Total Time

75 minutes

Servings:

Makes 1 large loaf

Ingredients:

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

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper
  3. Sift flour mixed with baking powder and salt into large bowl. Make an indentation in the center.
  4. Add the Greek yogurt, eggs, vanilla, sugar, raisins, cranberries, almonds into the center.
  5. Mix to a firm dough with your hands and knead LIGHTLY.  It should hold its shape, but it will be sticky. If it is too moist, add a bit of extra flour.
  6. Place the dough onto parchment paper and press into a rectangle with your hands (dip hands in water first)
  7. Cover dough with a second piece of parchment and roll lightly to a 9" x 12" rectangle.
  8. Peel off top parchment. Roll marzipan into a 10-inch log and place down the middle of the dough. Using the bottom parchment to help, fold over one side of the dough over the marzipan.
  9. Using your hands (dipped in a bit of water first), press the stollen into the proper shape, sealing the marzipan inside the loaf. See photo.
  10. Lift the stollen on the parchment onto the parchment lined baking sheet. Trim the parchment that has dough stuck on it so it doesn't burn.
  11. Bake 45 - 55 minutes or until wooden pick inserted in center comes out clean. Be careful not to insert the pick into the marzipan center when checking ... that will be moist.
  12. Transfer to cookie rack.
  13. Brush melted butter over warm loaf and sift powdered sugar over it.
  14. Ready to serve when cooled. Tastes great the next day.

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

03.12.2021 revision update

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German Quark Stollen: quick to make any time of the year, especially at Christmas. 
A sweet holiday treat!

Best Christmas "Quark" Stollen Recipe made Just like Oma



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Best Christmas


Oma's Christmas Stollen is the BEST. Why? Because it's always moist, has a wonderful flavor, and is super quick to make. And, I put Marzipan in it!!!


Ingredients: Greek yogurt, flour, baking powder, eggs, vanilla, sugar, salt, raisins, dried cranberries, almonds, baking marzipan, butter, powdered sugar,

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)