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This quark stollen tastes incredibly moist and fluffy. In addition, it is very aromatic and heavenly delicious. The recipe for it is simple and comes without yeast.
The quark stollen is ideal for Christmas. You can also give it as a gift.
A detailed quark stollen recipe with exact quantities and step-by-step instructions can be found below.
Especially moist thanks to quark
Thanks to quark, the stollen tastes particularly moist. At the same time, a generous portion of butter makes it fluffy and tender. Each piece of this quark stollen practically melts in your mouth.
Use dried fruit of your choice
For this quark stollen you can use different dried fruits as you like. I made it with raisins, cranberries and mango strips. Raisins make the moist stollen extra sweet, so I didn’t add as much sugar to the dough. Cranberries provide a tart note. And mango strips give the Christmas stollen a uniquely fruity flavor.
If you don’t like raisins, you can just leave them out and use other dried fruits instead. How about dried cherries, apricots or plums, for example? You can also use candied fruits, like candied lemon peel and candied orange peel.
Depending on how sweet your dried fruit is, you may need to adjust the amount of sugar listed here in the recipe. With tart fruits, you’ll need a bit more sweetener, while with sweet dried fruits, like raisins, you’ll use less sugar.
Flavor with spices
To flavor the stollen, I just mixed vanilla, lemon and orange zest into the dough. You can add other sweet spices, though. Cinnamon, cardamom, cloves, ginger, nutmeg, among others go very well with it. A ready-made stollen spice or gingerbread spice are also perfect.
Moderately sweet compared to store-bought quark stollen
The homemade quark stollen tastes only moderately sweet compared to most store-bought stollen, which contain far too much sugar. You can determine the amount of sugar for the dough yourself. Depending on how sweet the dried fruit you use to make the stollen is, the amount of sugar may vary.
Leave to rest for at least 24 hours
The quark stollen tastes best the next day. Then it becomes even moister and fluffier. Leave it in an airtight container in a place that is not too warm, but not in the refrigerator, so that it does not dry out.
After slicing, store the leftovers of the quark stollen in a sealable container, for example in a lunch box. This will keep it fresh and delicious.
Ideal Christmas pastry and gift
The quark stollen is, of course, perfect for the Advent season. It makes Christmas even more delicious and aromatic for you and your loved ones. A stollen, especially a homemade one, is simply an ideal Christmas pastry.
The moist quark stollen is also a great gift. Wrap it nicely and surprise people with it, whom you want to give a sweet pleasure.
This quark stollen is
- moist,
- fluffy,
- soft,
- buttery,
- heavenly delicious,
- moderately sweet,
- aromatic,
- easy and quick to make,
- ideal as Christmas pastry,
- perfect for giving as a gift.
Simple no yeast quark stollen recipe
For this quark stollen recipe you don’t need yeast. The dough is prepared with baking powder. This eliminates long waiting times that would be necessary for the yeast dough to rise.
Thus, the recipe is quite simple and fast. You just add all the ingredients little by little in the mixing bowl and knead everything at the end to a soft dough. Then you shape it into a stollen and let the oven do its work.
The only thing you need to do, preferably the day before, is to soak dried fruit in rum. After baking, the quark stollen must also rest for about 24 hours in an airtight container. But the waiting time is worth it. Afterwards, the Christmas stollen tastes even moister.
How to make moist quark stollen: tips and tricks
- You can use any dried fruits for the recipe. See my notes here above.
- You can adjust the amount of sugar for the dough to taste, also depending on how sweet your dried fruit is.
- You can add different spices to the stollen dough.
- The amount of flour given in the recipe below may vary. Add only enough flour to the quark mixture in portions until you get a soft dough. I added the last portion of flour to the dough only after kneading in the dried fruit.
- Don’t knead the dough too long, just until it has a homogeneous consistency.
- You can bake the pastry in a stollen baking pan.
- Do not bake the stollen longer than necessary so that it tastes moist and not dry. Check with a wooden skewer if it is baked.
Did you made the quark stollen yourself according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how the moist Christmas stollen turned out and tasted to you.
Looking for more Christmas recipes? Try it:
- Marzipan stollen recipe – how to make Christmas stollen with marzipan
- Honey cookies with cinnamon – simple recipe for aromatic cookies
- Winter hat cake – recipe for fancy knit hat cake
Quark stollen
Ingredients
- 200 g quark
- 200 g butter room warm
- 150 g sugar
- 2 eggs
- 100 g ground almonds
- 130 g raisins
- 60 g mango strips dried
- 60 g cranberries dried
- 70 ml rum
- approx. 560 g flour
- 17 g baking powder
- zest of 1 organic orange
- zest of 1 organic lemon
- vanilla
- 1 pinch of salt
- flour for the work surface
for the brushing and dusting
- approx. 50 g butter melted
- approx. 70 g powdered sugar
Instructions
- Cut mango strips into small pieces. Put raisins, the mango pieces and cranberries in a bowl, pour rum over them, stir, cover and let sit for about 8 hours or overnight.
- Thoroughly mix sugar, orange and lemon zest.
- Add soft butter, vanilla as well as salt and beat it for about 5 minutes until it becomes a fluffy creamy light mixture.
- Add eggs and beat until homogeneous.
- Add quark and beat until homogeneous.
- Add ground almonds and mix again until homogeneous.
- Mix flour with baking powder, add it in portions to the quark mass and knead it briefly to a soft dough.
- Knead the dried fruits with rum into the dough.
- On a floured work surface, divide the dough into two equal pieces and shape each piece into a stollen by first flattening it into an oval and then folding one side onto the other.
- Place the two quark stollen on a baking tray lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 50 minutes. Cover them with a sheet of baking paper after about 25 minutes so that they do not burn on the surface.
- Brush the still hot quark stollen with melted butter on all sides and sprinkle with powdered sugar.
- Let the quark stollen cool to warm, wrap them in an airtight container and let them rest for at least 24 hours.
- Dust the quark stollen again with powdered sugar before serving.
Notes
- You can use any dried fruits for the recipe.
- You can adjust the amount of sugar for the dough according to your taste.
- You can refine the stollen dough with different spices.
- The amount of flour may vary. Portion by portion, add only enough flour to the quark mixture to make a soft dough. I added the last portion of flour to the dough only after kneading in the dried fruit.
- Do not knead the dough too long, but only until a homogeneous consistency.
- Do not bake the quark stollen longer than necessary so that it tastes moist and not dry. Use a wooden skewer to check if it is baked.
- Note the detailed tips and tricks for making the quark stollen at the top of the post.