Crumbly, moist, rustic, and delicious—exactly as it should be. There are many recipes for traditional German Christmas stollen, which vary depending on the region. Some require storing the stollen for weeks before it can be enjoyed. This recipe, however, is for impatient people like me, with little time for baking. Try it, and you will love it!
Christmas Stollen – Quick and Easy
Preheat the oven to 250°C using upper and lower heat.
Ingredients:
500g wholemeal flour ( you can also use plain flour)
1 tsp baking powder
1 dash salt
1 tsp rum flavoring
½ tsp almond flavoring
1 fresh lime or lemon, thoroughly cleaned and finely chopped (including the skin)
2 eggs + 1 egg yolk
150g whole almond meal (freshly ground is best)
175g raw sugar
210g softened butter
1 dash nutmeg
½ tsp vanilla flavoring
250g smooth quark or smooth ricotta
250g sultanas
A few dried cranberries and apricots
1 tsp orange zest
Instructions:
Soak the dried fruit for at least 30 minutes. Drain and chop the apricots into small pieces.
Combine all ingredients into a smooth dough.
Divide the dough in half and shape into two loaves.
Place on a baking tray lined with baking paper, or into two loaf tins.
Reduce the oven temperature to 170°C and bake for 50–60 minutes (baking time may vary depending on your oven).
Once baked, remove from the oven and immediately brush with 40g of melted butter, then coat generously with pure icing sugar.
Allow to cool completely on the kitchen bench.
Wrap in aluminium foil and leave overnight.
Store in the refrigerator, wrapped in foil or in an airtight container, for up to four weeks—if it lasts that long!
Enjoy!
