Include in Print View:

German Stollen with Quark (traditional method & Thermomix)

Prep Time 30 minutes + resting time
Cook Time 45 min mins
Total Time 1 hour 15 minutes
Racing: , , ,
Difficulty: intermediate
Servings: 24
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 2 stollen for 12 people each
  • 200 g of butter
  • 175 g of sugar
  • Vanilla (vanilla sugar or extract)
  • 2 eggs
  • 250 g cream cheese or ricotta (or yoghurt: it must be drained – Place a sieve or colander over a bowl. – Line with a clean cloth/cheesecloth. – Pour in 500 g of full-fat yoghurt. – Leave to drain for 4–6 hours in the refrigerator. → You will obtain ≈ 250 g of thick yoghurt, similar to quark.)
  • 1 lemon (zest)
  • 250 g sultanas
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 125 g almond powder
  • 2-3 tsp of rum
  • 500 g of flour
  • 1 bag dried baker's yeast
  • 1 pinch ground cinnamon and cloves
  • 150 g Marzipan - optional (marzipan)
  • Melted butter (for brushing)
  • Icing sugar (for sprinkling)
Instructions
  1. 1

    TRADITIONAL METHOD

  2. 2
    1. Preparation of the grapes
  3. 3
    – Macerate the grapes in a little rum.
  4. 4
    2. Preparing the dough
  5. 5
    Beat the butter, sugar, vanilla and eggs until creamy.
  6. 6
    Add the cream cheese or equivalent, lemon zest, rum-soaked raisins, candied peel, almonds and spices.
  7. 7
    Add flour + baking powder and mix until you have a smooth batter.
  8. 8
    Leave to rest for 30 minutes.
  9. 9
    Lightly flour if the dough sticks.
  10. 10
    3. Marzipan
  11. 11
    – Make a marzipan roll for each stollen.
  12. 12
    – Reserve.
  13. 13
    4. Shaping
  14. 14
    – Divide the dough in half.
  15. 15
    – Roll out into a rectangle.
  16. 16
    – Place the marzipan in the centre.
  17. 17
    – Fold the edges towards the middle to form the Stollen.
  18. 18
    5. Cooking
  19. 19
    – 180 °C static heat, 45–50 min
  20. 20
    – Cover with aluminium foil if the top browns too quickly.
  21. 21
    6. Finishing touches
  22. 22
    – When removed from the oven: melted butter + icing sugar.
  23. 23
    7. Preservation (traditional & TM identical)
  24. 24
    Shelf life
  25. 25
    Quark/Ricotta/Yoghurt Stollen: 2–3 weeks
  26. 26
    Mini Stollen: 10–14 days
  27. 27
    Packaging
  28. 28
    – Allow to cool completely
  29. 29
    – Butter + sugar
  30. 30
    – Wrap in baking paper + aluminium foil
  31. 31
    – Store in a metal box in a cool place.
  32. 32

    THERMOMIX METHOD

  33. 33
    1. Prepare the grapes (Rum)
  34. 34
    – Mix 250 g of raisins with 1 tablespoon of rum.
  35. 35
    – Leave to macerate for at least 30 minutes.
  36. 36
    2. Prepare the dough in the Thermomix
  37. 37
    In the bowl:
  38. 38
    200 g softened butter, 175 g sugar, vanilla, zest of one lemon, 2 eggs
  39. 39
    → 30 sec / speed 4
  40. 40
    Add:
  41. 41
    250 g quark / ricotta / drained yoghurt
  42. 42
    → 15 seconds / speed 4
  43. 43
    Add:
  44. 44
    500 g flour,
  45. 45
    1 sachet dry yeast,
  46. 46
    125 g ground almonds,
  47. 47
    cinnamon + cloves
  48. 48
    → 20 seconds / speed 5, then 1 minute / kneading
  49. 49
    Add:
  50. 50
    rum-soaked grapes,
  51. 51
    50 g orange peel,
  52. 52
    50 g lemon peel
  53. 53
    → 8–10 seconds / kneading machine
  54. 54
    3. Marzipan
  55. 55
    – Take 150–200 g per Stollen → 300–400 g for two.
  56. 56
    – Roll into tubes.
  57. 57
    4. Resting the dough
  58. 58
    – Leave to rest for 30 minutes, covered, so that the dough relaxes.
  59. 59
    5. Shaping
  60. 60
    – Divide into two.
  61. 61
    – Roll out each piece into a rectangle.
  62. 62
    – Place the marzipan roll in the centre.
  63. 63
    – Fold the edges to form the Stollen.
  64. 64
    Mini Stollen: ball + small piece of marzipan in the centre.
  65. 65
    6. Cooking
  66. 66
    Conventional oven (static): 180 °C
  67. 67
    – Stollen: 45–50 minutes
  68. 68
    – Mini: 12–15 minutes
  69. 69
    Fan-assisted heating: 170 °C
  70. 70
    7. Finishing touches
  71. 71
    When removed from the oven:
  72. 72
    – Brush with melted butter
  73. 73
    – Roll or sprinkle with icing sugar
  74. 74
    8. Storage (Thermomix & Traditional)
  75. 75
    Shelf life
  76. 76
    Quark/ricotta/yoghurt stollen: 2–3 weeks
  77. 77
    Mini Stollen: 10–14 days
  78. 78
    Proper packaging
  79. 79
    Leave to cool completely
  80. 80
    While still warm: coat with melted butter, then icing sugar
  81. 81
    Wrap in baking paper, then aluminium foil.
  82. 82
    Store in a metal box
  83. 83
    Store in a cool, dry place (not in the fridge).
Read it online: https://auxdelicesdecaroline.com/en/recipe/stollen-allemand-au-fromage-blanc/