Quick stollen with quark recipe
- Dish type
German quark stollen is great as a quick alternative to the more elaborate and lengthier yeasted stollen. Quark cheese is not widely available outside Germany but firm Greek yoghurt makes an adequate substitute.
5 people made this
IngredientsMakes: 2 loaves
- 200g butter, softened
- 180g sugar
- 2 eggs
- 250g quark cheese or Greek yoghurt
- 1 lemon, juiced and zested
- 250g raisins
- 100g cut mixed peel
- 125g ground almonds
- 3 tablespoons rum
- 500g plain flour
- 1 teaspoon baking powder
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- icing sugar for dusting
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
- Beat butter, sugar and eggs until fluffy. Add all the other ingredients in order, stirring until smooth.
- Divide the mixture into two and form each half into a loaf. Bake in the preheated oven until browned and a tester comes out clean, about 1 hour.
- When cool, dust with a generous layer of icing sugar.
Reviews & ratingsAverage global rating:(2)
Cranberry Orange Quark Stollen
Published October 31, 2018 | Updated July 3, 2020 By Roxana Begum | 10 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Cranberry Orange Quark Stollen, a much easier and quicker stollen recipe is so scrumptious and moist. It is packed with dried fruits, nuts and infused with a variety of flavors.
Quick Quark Stollen
Start by soaking the raisins a day ahead: put the raisins into a bowl, add the rum, stir and cover. Leave to soak for 8 hours or overnight.
The next day, put the eggs into a large mixing bowl and add the sugar and vanilla sugar. Slice the vanilla pod lengthwise, scrape out the seeds and add them to the eggs. Whisk until pale.
Add 200g of butter and whisk until creamy. Add the quark and whisk again until creamy.
Preheat the oven to 160°C fan.
In a separate bowl, mix the flour, baking powder, Christmas stollen spice and salt. Gradually add to the wet mix and knead until the dough comes together.
Roughly chop the candied orange peel and add to the dough with the soaked raisins and remaining liquid. Knead into the dough so the fruit is well distributed.
Wetten your hands and place half of the dough on a baking tray lined with baking paper and shape it into an oval. Make two indentations into the dough, lengthwise.
Shape half the marzipan into a sausage as long as the length of the stollen an place into one of the indentations. Fold the dough over the marzipan so that it lands on the second, empty indentation – creating the typical Stollen shape.
Step 2: Making the Quark Cheese
It may seem like making quark cheese is difficult, but I found it to be one of the easiest things I have ever tried. In the past a friend told me that they make their own and I didn't think too much of it at the time. Later, needing to make the Stollen I did a quick search and I came across this web page that describes the process very well. Here is a quick summary:
- Preheat oven to 175F (about 80C)
- Pour 2 litres of buttermilk in an ovenproof dish (3 litre size or larger for comfort)
- Place it in the oven for 2 hrs. After 2 hrs, turn the oven off and leave it over night.
- Drain the quark curd in a cheese cloth or jelly strainer (what I use mostly)
- Check once in a while that it is draining well.
- Scoop out the quark cheese into containers and done.
I used to use 3 layers of cheese cloth, but now use a jelly strainer as it is more convenient. I use this one. I am sure there are other equally effective methods.
The draining process can take quite a while depending on the strainer you use and likely humidity, etc as well. I make double batches and it can take several hours to drain properly. It is no extra work though, since it just sits there on its own. I weigh the quark cheese near the end and expect to get about 500-600g per 2 litres of buttermilk. All in all, I spent no more than 30 min of my time, including washing up the dishes used.
My stollen recipe is not so old, of course:). However, it has been used in our family for more than 60 years. It is a Quarkstollen recipe and very delicious. Try it!
Ingredients for a Quarkstollen
- 500g (4 1/4 cups) pastry flour (Type 405)
- 1 packet backing powder (15g or approximately 3 teaspoons)
- 200g (1 cup) sugar
- 2 eggs
- 250g (1 cup) dry curd cheese
- 1 Lemon Flavor Essence
- 35g candied orange peel
- 35g candied lemon peel
- 125g (1/2cup) soft butter
- 125g (1 cup) coarsely chopped almonds
- 250g Rosinen
- 125ml (1/2 cup) rum
- 75g (3/8 cup) melted butter to brush the stollen
- 100g (1 cup) icing sugar
Directions to prepare the Stollen
1. Soak the raisins in rum for 24 hours.
2. Drain the raisins, you can keep the rum and add it to the stollen.
3. Drain the curd cheese in a fine sieve for an hour.
4. Beat the eggs in a large mixing bowl, then add one ingredient after the other while continuing mixing: sugar, soft butter, lemon flavour essence, curd cheese and the rum if you kept it.
5. Add almonds, candied orange peel and candied lemon peel.
6. Mix baking powder with the sifted flour, slowly add half of the flour to the stollen mixture using kneading hooks.
7. When the dough becomes too firm to handle with the mixer, add the rest of the flour and the raisins and knead the stollen with your hands until well combined.
8. Put the dough on a floured surface, flatten it and fold one half over to form one large stollen, put it on a piece of greased aluminium foil and form an edge with the foil.
This will result in a bread-loaf like Stollen, as in the picture on top of the page.
Or, you can divide the dough into two halves and fill two greased stollen pans. This results in a smaller Stollen, like the picture below.
Bake the stollen in a pre-heated oven at 180°C / 350°F for about 70 minutes. One large Quarkstollen needs longer in the oven than two small ones.
During the last ten minutes in the oven, brush the stollen with melted butter a few times .
Poke a thin metal stick into the stollen, when the stick comes out clean, remove the stollen from the oven.
Cool the stollen on a cooling rack, then dust it with icing sugar. Leave it on the rack for a few hours.
When the stollen is cold, wrap it in grease proof paper first, and then in aluminium foil.
- 1 3/4 cups flour mix (gluten-free, all-purpose, plus 3 tablespoons)
- 1/4 cup almond meal (flour)
- 2 tablespoons yeast (dry active)
- 2 teaspoons xanthan gum
- 1 teaspoon cardamom (ground)
- 1 teaspoon salt
- 3/4 cup raisins
- 1/2 cup apricots (chopped, dried)
- 1/4 cup ginger root (chopped crystallized)
- 1 cup coconut milk (canned light, or milk)
- 3 tablespoons olive oil (light)
- 2 large eggs
- 1/2 cup orange marmalade (low sugar)
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar (gluten-free powdered, or dusting baked loaves)
Individual cheesecakes with a gingerbread cookie base and an apricot compote top.is dedicated to raising awareness and appreciation of German and Central European cuisine. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. Browse 1,100+ imported food and beverage products for sale. This website is maintained by German Foods North America, LLC, an independent importer and retailer based in Washington, DC.
Get the latest recipes, news and special offers in our monthly newsletter.
Now that it’s summer, even I can’t always have sweet cakes for brunch and breakfast. Baking is also not that great an idea if the apartment is already heated up through the sun… If it’s warm I feel like something lighter instead, something without the carbs and without cream or butter as cutting the calories a [&hellip]
Next week is pancake day in England! This reminded me that it’s about time I put up another pancake receipe and here you are. As I was looking through my fridge to see what kind of pancakes I could make, I found some ricotta and decided I would use it to make some cheese blintzes [&hellip]
How to Make Quark Easy and Fast
– Squeeze lemons (you need for a bowl of quark the juice of 1-2 lemons)
– Pour squeezed lemon juice into the milk.
The first part (of 2 parts) of making quark is done. The acid of the lemon will cause the milk to clot.
Pour milk into the filter which is laid out with a paper filter
Quark stays in the filter, whey runs through it into the glass
You will see the clotting process when you stir the milk and it will become thicker.
– Place the paper coffee filter into the filter and put it on a glass or jar.
– Pour the whole lemon-milk into the filter.
Now the second part of quark making has begun that is separating the solid from the liquid substances.
– Within some minutes you will see in the glass a clear liquid (whey) which you will not use for anything else. You can throw it away.
– After 10-15 minutes remove the quark (which is in the filter) with a spoon or just turn the filter upside down over a bowl.
Should the quark taste too much like a lemon, repeat the filtering process by pouring some water into the quark. The quark remains in the filter but the lemon juice will be in the water.
Now chop fresh chive and mix it with the quark tastes great on pumpernickel, fresh bread or whole rye bread. Or add some fruit and jam, for a sweet taste.
Mix some heavy cream into the quark, this makes it creamy.
Mix it with parsley, garlic, onions, cress, salt, pepper, curry or your favorite spice.
Garlic and grated fresh cucumber makes a great Greek quark named “Tzatziki”.
Stollen with Dried Apricots
For the dough: Finely dice 200 grams (approximately 7 ounces) of the dried apricots, and let them soak in lemon juice for about 30 minutes.
Whisk the butter, sugar and eggs until light and fluffy. Beat the quark, and stir in the almonds and apricots. Mix together the flour and baking powder, and add to the quark mixture. Knead the dough until smooth. Cover and let rise until doubled in bulk.
Roll the dough flat with a rolling pin onto a floured work surface. Fold the dough in half lenghtwise. Place on a greased baking sheet and bake in a preheated oven at 180°C (approximately 350°F) for 50 minutes. When baked through, take out the bread, let it cool and move it to a wire rack.
For the icing: Mix the powdered sugar with the lemon juice until the mixture thickens. Spread over the bread. Cut the remaining apricots into thin strips and immediately press onto the icing. Let dry, cut and serve.