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Stollen with soft cheese - Christstollen mit Quark

When I lived in Italy I always baked Panettone for Christmas, I would not change that tradition even when I moved to Canarias. Last year I decided to change it and try something different, so I made German stollen. I was very happy with the result and chose to bake German stolen for a couple of years to come. This recipe is a very good one, one of the best I tried.

Stollen with soft cheese - Christstollen mit Quark

  • 250 g AP flour
  • 2 tsp baking powder
  • 70 g butter at room temperature
  • 70 g sugar
  • 1 egg
  • 1/2 tsp orange essence (orange blossom water)
  • 1 tsp vanilla essence
  • 130 g soft creamy cheese (quark, fromage blanc)
  • 3 tbsp orange zest
  • 50 g raisins
  • 50 g orange candied peel
  • 50 ml orange liquor
  • 50 g ground almond
  • 50 g butter
  • 50 g icing sugar
  • In a bowl mix together the flour, baking powder and ground almonds
  • Soak the raisins in the orange liquor
  • Dredge the raisins and candied peel in the flour
  • Beat the butter (70 g) and sugar, continue beating add in the egg, vanilla and orange essence
  • To the butter mixture add the quark, candied peel, raisins, mix thoroughly
  • Stir in the flour in several batches, mixing thoroughly
  • Preheat the oven to 180C
  • Shape a stollen and transfer to the baking tray covered with the parchment paper
  • Bake in the middle of the oven for 45 min
  • If necessary cover the top of the stollen with the paper
  • Brush the stollen with the butter, cool down
  • Dust generously with the icing sugar

Traditionally the stollen has to “ripe” for 4-8 weeks before serving. The recipe for this stolen does not mention any “ripe” time, so, I served it immediately when I made it for the first time, the second stollen was ripening for 3 weeks. We liked the fresh one more.
I used German quark, having drained it first. The soaking liquor was also added to the batter.