Quark Stollen
Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the yogurt in most grocery stores.…

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CIA FOODIES


Quark Stollen

Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the yogurt in most grocery stores. Watch our video to see how easily it comes together.

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup quark
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon dark rum
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup chopped candied orange and/or lemon peel
  • 3/4 cup raisins
  • 1 cup toasted slivered almonds
  • Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 375°F.
  2. Combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dough is combined, scraping the bowl as needed.
  3. Transfer the dough to a parchment paper-lined baking sheet and press into a log that is about 4-inches across. Use a rolling pin or your hands to gently press down one half of the log, length-wise, so that one side is about an inch higher than the other. This step creates a traditional stollen shape, but if you prefer, you can skip this step.
  4. Bake until the stollen is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes.
  5. Cool on the pan for about 10 minutes, then transfer to a wire rack to cool. Dust generously with confectioners’ sugar before serving.

Copyright © 2021 The Culinary Institute of America

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