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German Stollen with Quark (traditional method & Thermomix)
Description
In Germany, it's not the Yule log that traditionally brings Christmas dinner to a close, but the Stollen, an elongated cake said to represent the Christ Child wrapped in swaddling clothes. It can be found at all German Christmas markets, accompanied by mulled wine and other festive treats. The most famous is undoubtedly the Dresden Stollen, first mentioned in 1474. Each region has its own variation: some are flavoured with cinnamon, cardamom, nutmeg or filled with marzipan. The recipe I'm sharing here, inherited from a Bavarian farmer, is moist, fragrant and enhanced by the addition of marzipan - for even more deliciousness.
Shelf life: Stollen will keep for 2 to 3 weeks if it is well wrapped (baking paper + aluminium foil) and stored in a cool place. Mini stollen will keep for around 10 to 14 days.
Ingredients
Instructions
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TRADITIONAL METHOD
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1. Preparation of the grapes
- – Macerate the grapes in a little rum.
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2. Preparing the dough
- Beat the butter, sugar, vanilla and eggs until creamy.
- Add the cream cheese or equivalent, lemon zest, rum-soaked raisins, candied peel, almonds and spices.
- Add flour + baking powder and mix until you have a smooth batter.
- Leave to rest for 30 minutes.
- Lightly flour if the dough sticks.
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3. Marzipan
- – Make a marzipan roll for each stollen.
- – Reserve.
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4. Shaping
- – Divide the dough in half.
- – Roll out into a rectangle.
- – Place the marzipan in the centre.
- – Fold the edges towards the middle to form the Stollen.
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5. Cooking
- – 180 °C static heat, 45–50 min
- – Cover with aluminium foil if the top browns too quickly.
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6. Finishing touches
- – When removed from the oven: melted butter + icing sugar.
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7. Preservation (traditional & TM identical)
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Shelf life
- Quark/Ricotta/Yoghurt Stollen: 2–3 weeks
- Mini Stollen: 10–14 days
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Packaging
- – Allow to cool completely
- – Butter + sugar
- – Wrap in baking paper + aluminium foil
- – Store in a metal box in a cool place.
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THERMOMIX METHOD
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1. Prepare the grapes (Rum)
- – Mix 250 g of raisins with 1 tablespoon of rum.
- – Leave to macerate for at least 30 minutes.
-
2. Prepare the dough in the Thermomix
- In the bowl:
- 200 g softened butter, 175 g sugar, vanilla, zest of one lemon, 2 eggs
- → 30 sec / speed 4
- Add:
- 250 g quark / ricotta / drained yoghurt
- → 15 seconds / speed 4
- Add:
- 500 g flour,
- 1 sachet dry yeast,
- 125 g ground almonds,
- cinnamon + cloves
- → 20 seconds / speed 5, then 1 minute / kneading
- Add:
- rum-soaked grapes,
- 50 g orange peel,
- 50 g lemon peel
- → 8–10 seconds / kneading machine
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3. Marzipan
- – Take 150–200 g per Stollen → 300–400 g for two.
- – Roll into tubes.
- 4. Resting the dough
- – Leave to rest for 30 minutes, covered, so that the dough relaxes.
-
5. Shaping
- – Divide into two.
- – Roll out each piece into a rectangle.
- – Place the marzipan roll in the centre.
- – Fold the edges to form the Stollen.
- Mini Stollen: ball + small piece of marzipan in the centre.
-
6. Cooking
- Conventional oven (static): 180 °C
- – Stollen: 45–50 minutes
- – Mini: 12–15 minutes
- Fan-assisted heating: 170 °C
-
7. Finishing touches
- When removed from the oven:
- – Brush with melted butter
- – Roll or sprinkle with icing sugar
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8. Storage (Thermomix & Traditional)
-
Shelf life
- Quark/ricotta/yoghurt stollen: 2–3 weeks
- Mini Stollen: 10–14 days
-
Proper packaging
- Leave to cool completely
- While still warm: coat with melted butter, then icing sugar
- Wrap in baking paper, then aluminium foil.
- Store in a metal box
- Store in a cool, dry place (not in the fridge).
