Quark stollen with raisins and almonds

Tip: tap a step to mark it as done.

1. Prepare the fruit

   Rinse and dry the raisins, then pour the rum over them. Coarsely chop the almonds.

2. Mix the dry ingredients

   Preheat the oven to 170 °C (340 °F). Sift the flour and baking powder into a bowl, then stir in the granulated sugar, vanilla sugar, a pinch of salt, and the lemon zest.

3. Make the dough

   Add the cold butter, cut into cubes, and rub it into the flour with your fingertips until crumbly. Add the quark and egg and quickly work into a dough. Finally, work in the raisins along with any remaining rum, the candied fruit, and the almonds.

4. Shape the stollen

   Shape the dough into a loaf, then roll it into an oval about 2.5 cm thick. Use a rolling pin to make a lengthwise groove closer to one edge. Fold the narrower edge over the groove and transfer the stollen to a baking sheet lined with parchment paper.

5. Bake

   Bake for 50–55 minutes, until the stollen is golden brown and a wooden skewer inserted into the center comes out dry.

6. Brush with butter and coat in sugar

   Brush the warm stollen with melted butter, let it stand for 20 minutes, then coat it generously with powdered sugar. Let cool completely.

7. Store

   Wrap the cooled stollen in foil and store in a cool place. Use within a week.

Tip: The quark must be dry. If it releases whey, wrap it in a clean kitchen towel and place it in a strainer for an hour; otherwise, the dough will be sticky and the stollen will spread.

This recipe was translated from the Slovak original: Tvarohová štóla bez kysnutia s hrozienkami a mandľami