No-knead stollen

    No-knead stollen


    7 people made this

    About this recipe: Stollen is a German Christmas tradition that has become popular the world over. This version uses baking powder instead of yeast and there's no kneading involved!

    Serves: 30 

    • 5 eggs
    • 250g butter
    • 250g caster sugar
    • 250g quark
    • 1 teaspoon vanilla sugar
    • lemon oil or extract to taste
    • 375g plain flour
    • 125g cornflour
    • 2 teaspoons baking powder
    • 200g cut mixed peel
    • 100g currants
    • 100g raisins
    • 125g blanched almonds
    • 125g whole hazelnuts
    • 125g walnuts, coarsely chopped
    • 1 dash brandy
    • butter for greasing
    • For the Icing
    • 1-2 tablespoons icing sugar
    • 1 egg white
    • 1/2 teaspoon oil

    Prep:25min  ›  Cook:1hr40min  ›  Ready in:2hr5min 

    1. Beat eggs with butter and sugar until fluffy. Stir in quark, then stir in vanilla and lemon oil.
    2. Mix flour and cornflour with baking powder and sieve into the eggs. Stir in the mixed peel, currants, raisins, almonds, hazelnuts and walnuts. Season with a dash of brandy.
    3. Preheat oven to 180 C / Gas 4.
    4. Grease two 25cm long tins or one 32cm tin. Pour in the batter and flatten out the top. Bake on the bottom shelf of the oven for 80 to 120 minutes.
    5. Allow to cool in the tin and then remove. Stir enough icing sugar with the egg white and oil to form a nice pouring consistency. Pour over Stollen.

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