My chum, Marcus, asked for a recipe for Quark Stollen so I thought, why not enter into the Christmas spirit and put it on the blog so anyone can have a go.
I think this first recipe was put on the Australian Sourdough site by someone called Carla several years ago. It’s a nice, straightforward version raised with baking powder. I’ve had it so long it’s not even written out formula style.
Strong Bread Flour 500g
Baking Powder 2 tsp
Butter 125g
Eggs 2
Quark 200g
Sugar 200g
Vanilla
Cardamom, cinnamon, cloves – a pinch
Zest of a Lemon
Raisins soaked in Rum 200g
Mixed Peel 60g
Almonds finely chopped 125g
Beat the butter, eggs and sugar together then add the flour sifted with with the baking powder. Knead briefly then add the fruit and nuts. Press out into a rough rectangle. Form a hinge by making two parallel depressions along the centre line of the dough with a rod and fold one half over the other.
Bake at 175C for about an hour. Brush with melted butter and sprinkle with icing sugar.
Ancient photo from 2002.
Soughdough version coming next.
The PArtisan Baker 