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Quark stollen recipe – how to make moist no yeast stollen
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Quark stollen

The quark stollen tastes incredibly moist and fluffy. It is also very aromatic and heavenly delicious. This recipe for it is simple and does not require yeast. The quark stollen is ideal for Christmas. You can also give it as a gift.
Course Dessert
Cuisine German
Prep Time 35 minutes
Cook Time 55 minutes
Resting time 1 day 8 hours
Servings 2 stollen

Ingredients

  • 200 g quark
  • 200 g butter room warm
  • 150 g sugar
  • 2 eggs
  • 100 g ground almonds
  • 130 g raisins
  • 60 g mango strips dried
  • 60 g cranberries dried
  • 70 ml rum
  • approx. 560 g flour
  • 17 g baking powder
  • zest of 1 organic orange
  • zest of 1 organic lemon
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

for the brushing and dusting

  • approx. 50 g butter melted
  • approx. 70 g powdered sugar

Instructions

  • Cut mango strips into small pieces. Put raisins, the mango pieces and cranberries in a bowl, pour rum over them, stir, cover and let sit for about 8 hours or overnight.
  • Thoroughly mix sugar, orange and lemon zest.
  • Add soft butter, vanilla as well as salt and beat it for about 5 minutes until it becomes a fluffy creamy light mixture.
  • Add eggs and beat until homogeneous.
  • Add quark and beat until homogeneous.
  • Add ground almonds and mix again until homogeneous.
  • Mix flour with baking powder, add it in portions to the quark mass and knead it briefly to a soft dough.
  • Knead the dried fruits with rum into the dough.
  • On a floured work surface, divide the dough into two equal pieces and shape each piece into a stollen by first flattening it into an oval and then folding one side onto the other.
  • Place the two quark stollen on a baking tray lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 50 minutes. Cover them with a sheet of baking paper after about 25 minutes so that they do not burn on the surface.
  • Brush the still hot quark stollen with melted butter on all sides and sprinkle with powdered sugar.
  • Let the quark stollen cool to warm, wrap them in an airtight container and let them rest for at least 24 hours.
  • Dust the quark stollen again with powdered sugar before serving.

Notes

  • You can use any dried fruits for the recipe.
  • You can adjust the amount of sugar for the dough according to your taste.
  • You can refine the stollen dough with different spices.
  • The amount of flour may vary. Portion by portion, add only enough flour to the quark mixture to make a soft dough. I added the last portion of flour to the dough only after kneading in the dried fruit.
  • Do not knead the dough too long, but only until a homogeneous consistency.
  • Do not bake the quark stollen longer than necessary so that it tastes moist and not dry. Use a wooden skewer to check if it is baked.
  • Note the detailed tips and tricks for making the quark stollen at the top of the post.