Quarkstollen (Light Christmas Stollen made with Quark)
Stollen is a old traditional sweet, fruit filled bread made in Germany to celebrate Christmas, hence the name "Christmas Stollen".
Some are filled with marzipan. The more traditional version comes without the marzipan.
This Stollen however uses Quark as an ingredient, which makes it lighter in consistency and it comes with less calories, about 200 per
slice.
Ingredients: (use converter at the bottom of page if needed)
500 g flour
1 full tsp. baking powder
500 g low fat Quark (sold at heath food store, see also link at bottom of page)
2 eggs
1 full tsp. vanilla sugar
1 pinch salt
peel of 2 lemons (thin grated)
2 tbs. chopped almonds
2 tbs. raisins
4 tbs. candied fruit (orange peel, lemon peel,.... what you like)
Optional:
4 tbs. butter, 6 tbsp. powdered sugar, 1 tbsp. vanilla sugar to coat the Stollen at the end
(I skip this, looks more rustic, still tastes great, but with a lot less calories)
You may also use fewer of the raisins and candied fruit. Still tastes very good. I sometimes make it with hardly any and the kids seem to love it without the "icky" pieces.
Instructions:
Layer parchment on cookie sheet.
Preheat oven to: 190 C or 375 F
Sift flower and baking powder on a large surface, counter space or wooden chopping board.
Punch a hole in the middle with your fist (slow!)
Now add all of the other ingredients in the hole (will not fit, but just keep piling it on)
Now knit it all together. Add a bit flower at a time if it does not yet come of your surface.
Form a Stollen (long bread) and put on the baking sheet. Bake in the middle for about 1 hour.
Let cool on a cooling rack.
Optional: melt the butter, brush on still warm Stollen, mix vanilla sugar and powdered sugar and sift a thick layer on top of Stollen. Thick meaning 1/4 inch or 0.5 cm
You may freeze the Stollen. Wrap in aluminum foil and then pack in zip lock. Let defrost at room temperature.
Keep otherwise at room temperature for weeks, but you need to wrap it in aluminum foil or it will dry out. Then it can only be used for dipped in coffee.
Serve with a bit of fresh whipped cream if you like.
Guten Appetit!
PS.
Quark = denser milk based product than Greek Yoghurt. The link below will get you to Wikipedia for a more detailed description.
Stollen is a old traditional sweet, fruit filled bread made in Germany to celebrate Christmas, hence the name "Christmas Stollen".
Some are filled with marzipan. The more traditional version comes without the marzipan.
This Stollen however uses Quark as an ingredient, which makes it lighter in consistency and it comes with less calories, about 200 per
slice.
Ingredients: (use converter at the bottom of page if needed)
500 g flour
1 full tsp. baking powder
500 g low fat Quark (sold at heath food store, see also link at bottom of page)
2 eggs
1 full tsp. vanilla sugar
1 pinch salt
peel of 2 lemons (thin grated)
2 tbs. chopped almonds
2 tbs. raisins
4 tbs. candied fruit (orange peel, lemon peel,.... what you like)
Optional:
4 tbs. butter, 6 tbsp. powdered sugar, 1 tbsp. vanilla sugar to coat the Stollen at the end
(I skip this, looks more rustic, still tastes great, but with a lot less calories)
You may also use fewer of the raisins and candied fruit. Still tastes very good. I sometimes make it with hardly any and the kids seem to love it without the "icky" pieces.
Instructions:
Layer parchment on cookie sheet.
Preheat oven to: 190 C or 375 F
Sift flower and baking powder on a large surface, counter space or wooden chopping board.
Punch a hole in the middle with your fist (slow!)
Now add all of the other ingredients in the hole (will not fit, but just keep piling it on)
Now knit it all together. Add a bit flower at a time if it does not yet come of your surface.
Form a Stollen (long bread) and put on the baking sheet. Bake in the middle for about 1 hour.
Let cool on a cooling rack.
Optional: melt the butter, brush on still warm Stollen, mix vanilla sugar and powdered sugar and sift a thick layer on top of Stollen. Thick meaning 1/4 inch or 0.5 cm
You may freeze the Stollen. Wrap in aluminum foil and then pack in zip lock. Let defrost at room temperature.
Keep otherwise at room temperature for weeks, but you need to wrap it in aluminum foil or it will dry out. Then it can only be used for dipped in coffee.
Serve with a bit of fresh whipped cream if you like.
Guten Appetit!
PS.
Quark = denser milk based product than Greek Yoghurt. The link below will get you to Wikipedia for a more detailed description.
Down below are some picture I took of my most recent Quarkstollen.
Seems that my children do not like the candid fruit that much. The boy picks the lemon and orange peel out and the girl pick at the "green" stuff.
So I made one without the candid fruit, only a hand full of raisins and chopped almonds. Now they love it and even have it with a bit butter and jam spread on top.
Now you have the kid friendly version. (Will post the look of the inside shortly)
Seems that my children do not like the candid fruit that much. The boy picks the lemon and orange peel out and the girl pick at the "green" stuff.
So I made one without the candid fruit, only a hand full of raisins and chopped almonds. Now they love it and even have it with a bit butter and jam spread on top.
Now you have the kid friendly version. (Will post the look of the inside shortly)
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 12/27/2013
I adopted this recipe from an old German Book with baking recipes for all seasons. Single authors of the recipes are not listed only the people who put the collection together. The book is entitled: "Backvergneugen wie noch nie", published by Graefe und Unzer, 1984. Please do not sell this recipe, just use it and make a reference to this web page site. Thanks.
I adopted this recipe from an old German Book with baking recipes for all seasons. Single authors of the recipes are not listed only the people who put the collection together. The book is entitled: "Backvergneugen wie noch nie", published by Graefe und Unzer, 1984. Please do not sell this recipe, just use it and make a reference to this web page site. Thanks.