Quarkstollen Recipes

BITE-SIZE STOLLEN (STOLLENKONFEKT)

Steps:

• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
• To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
• In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
• Using your hands, pinch off golf ball-size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners' sugar and Vanilla Sugar in a small bowl and whisk to combine.Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners' sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners' sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.

SIMPLE STOLLEN

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,

QUARKSTOLLEN

Steps:

• Soak raisins in rum overnight. Next day Preheat oven to 220C, turn down to 180C to bake. Mix in large bowl: flour, baking powder, sugar, salt, almond extract, eggs, butter, quark (or sour cream) and almonds. With food processor (or hand-held beaters) with dough hook(s) set on low at first, then high until dough is smooth. Then knead by hand on floured surface until just not sticky . You may need to add more flour. Then knead in candied fruit. Shape into log. Place on buttered (or use baking parchment paper) baking tray. Place in oven (remember to turn down now) for 55 minutes approx. When done, remove from oven and brush with melted butter and sprinkle powder sugar over-top. Repeat when cool with remaining butter and powdered sugar

QUICKER STOLLEN

Steps:

• In a bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in the water, butter, egg, lemon zest and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes. , Roll or press dough into a 12x7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire rack. Combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired.

CHRISTMAS STOLLEN

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.