![]() ![]() Using your hands (dipped in a bit of water first), press the Stollen into the proper shape, sealing the marzipan inside the loaf.Using the bottom parchment paper to help, fold over one side of the dough over the marzipan. Roll marzipan into a 10-inch log and place down the middle of the dough.Cover dough with the second piece of parchment paper and roll lightly to a 9x12-inch oval.Place the dough onto one of the extra sheets of parchment paper and press into an oval shape with your hands (dip hands in water first).If it is too moist, add a bit of extra flour. It should hold its shape, but it will be sticky. Mix to a firm dough with your hands and knead LIGHTLY.Add the Greek yogurt, eggs, vanilla, sugar, raisins, cranberries, and almonds into the center.Sift flour mixed with baking powder and salt into large mixing bowl.Have two extra sheets of parchment paper available. Line a baking sheet with parchment paper.2 tablespoons (16 grams) powdered sugar.2 tablespoons (28 grams) butter, melted.5 ounces (142 grams) baking marzipan or almond paste.⅓ cup (53 grams) dried cranberries or candied peel.⅓ cup (50 grams) raisins (soaked in 1 tablespoon (15 milliliters) rum, optional).2 cups (490 grams) full-fat Greek yogurt.Or, perhaps use almond extract instead of vanilla. You can easily add around 1 tbsp to your nut and fruit mixture. You choose what you'd like, keeping the total quantities about the same.Īnother great addition is citrus zest (either lemon zest or orange zest). I prefer using just raisins and dried cranberries. ![]() Marzipan? Absolutely!ĭon't like the candied lemon peel or orange peel or candied fruits? Then omit them. For me, I prefer to use golden raisins, dried cranberries, and almond slivers. You can choose to make your quarkstollen the same way. It usually has a roll of marzipan down the middle. The most traditional of all, the Dresdner Christstollen, has candied citrus peel, dried fruit, and nuts. There are the traditional fillings for a Stollen recipe. After all, this IS Christmas time! It's not the time for a diet. Or, you can easily make your own quark using buttermilk.įor me, it's just much simpler to use the Greek yogurt. However, if you want to make this with quark, just use the same measurements as I do using the Greek yogurt. ![]() She had no access to quark in the northern Canadian city that we emigrated to.Īnd, in those early 1950s, she didn't know how to make quark herself (no way to google for info, back then). My Mutti made a very similar German stollen recipe, but used cottage cheese that she would cream by pressing through a metal sieve. ![]()
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