Crumbly, moist and delicious. Exactly as it should be. There are many recipes for the traditional German Christmas stollen depends on the region it comes from and some of them require you to store the stollen for many weeks before you can try it. This recipe is for impatient people like me with little time for baking. Try it and you will love it!
Christmas Stollen – Quick And Easy
Set the oven on 250°C on upper and lower heat.
Ingredients:
- 500g wholemeal
- 1tsp baking powder
- 1 dash salt
- 1tsp rum flavor
- 1/2 (half)tsp almond flavor
- 1 fresh and clean lime or lemon cut into smallest pieces including skin!
- 2 eggs
- 150g whole almond meal (fresh grinded is best)
- 175g raw sugar
- 175g warm (soft) butter
- 1 dash nutmeg
- 1/2 (half) tsp vanilla flavor
- 250g quark, smooth ricotta or cottage cheese (I always take cottage cheese and blend it smooth)
- 250g raisins or sultanas
- 1tsp orange zest
Combine all ingredients into a nice and smooth dough. Cut in half and form two loafs. Please on a baking tray lined with baking paper or into two baking forms. Turn the oven temperature down to 170°C and bake for about 50-60 minutes, depends on the oven. Take out of the oven when ready, coat immediately with 40g melted butter and thick layer of pure icing sugar on top. Leave on the kitchen bench until cold, then wrap in an aluminum foil and leave over night. Keep in a fridge, wrapped in a foil or in a storage box for up two four weeks if not gone earlier! Enjoy!
