Stollen without yeast

    1 hour 20 min

    This is a recipe for German Quarkstollen, a stollen without yeast so you don't have to be an experience baker to make this, and it's quicker too. Notice though that the mixed peel and raisins should be soaked overnight.

    2 people made this

    Serves: 20 

    • 200g raisins
    • 50g lemon peel
    • 50g orange peel
    • rum for soaking
    • 500g plain flour
    • 4 teaspoons baking powder
    • 100g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 pinch salt
    • 2 eggs
    • 125g chopped almonds
    • 1/2 teaspoon almond extract
    • 1 jigger rum
    • 200g margarine
    • 250g quark
    • 1 lemon, zested

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Soak raisins and peel overnight in a little rum.
    2. Preheat oven to 200 C / Gas 6.
    3. The next day mix flour, baking powder, sugar, vanilla sugar and salt in a bowl. Add eggs, almonds and almond extract. il Das Gläschen Rum unterrühren.
    4. Add margarine and quark and mix everything till well combined. Add lemon zest and peel. Knead and shape into a stollen and place on a baking tray lined with greaseproof paper.
    5. Bake in your preheated oven until browned, 45 minutes to 1 hour.

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