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100g butter
50g sugar
150g curd cheese (quark)
zest of 1/2 organic lemon
300g all-purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
100g raisins
50g candied orange or lemon peel
50g flaked almonds
1-3 tablespoons milk (optional)
100g softened butter
120g icing sugar
For Christmas we bake the German mini Christmas stollen from Bake to the Roots by Graphic designer Marc. They turned out perfectly, everything Marc describes in his recipe is correct :)) Really nice as a recipe goes without a hitch!
How to make Marc's mini Christmas stollen
Preheat the oven to 180°C and place baking paper on the baking tray
Put the butter and sugar in a bowl, beat it until fluffy.
Add the quark and lemon zest and beat it in.
Sift flour with cinnamon and baking powder.
Mix in the flour mixture until just combined.
If the dough feels rather dry and stiff ...
... stir in the 1 up to 3 tablespoons of milk.
Fold in raisins, almonds, candied fruit.
Knead the dough very briefly by hand
Shape it into a cylinder.
Let it rest for 1 hour.
Cut the dough in equal parts.
Shape it into ovals.
Melt the butter on low heat
Slide the stollen into the oven.
Bake the stollen 15 -20 minutes.
Brush melted butter on the warm stollen.
Sift generously icing sugar over the warm stollen.
Allow the stollen to cool on a wire rack.
Dust the cooled stollen again thickly with icing sugar
Store the stollen in a cool place in a biscuit tin.
Let the Chrismas stollen rest for app. 2 days before eating, then the flavours can blend optimally, but they should be eaten within 2 weeks!
Merry Christmas!