Many traditional German recipes call for currants and raisins, both candied lemon and orange peel and very often marzipan. I prefer to use only currants and equal amounts of lemon and orange peel. Since I am not a fan of marzipan I always use my mother's recipe which doesn't call for it.
4 cups all-purpose flour
4 tsp baking powder
2/3 cup sugar
1 tsp vanilla extract
a pinch of salt
1/4 tsp almond extract
1/2 tsp rum extract
1/8 tsp ground cardamon
1/8 tsp ground nutmeg
6 oz butter, cold, cut into small pieces
8 oz Quark (similar to farmer's cheese, available at German gourmet food stores and at some Whole Foods markets)
1 cup currants, cleaned
4.5 oz ground almonds
1 oz each of candied orange and lemon peel
- Preheat oven to 500° F, then reduce heat to 375° F.
- Mix flour and baking powder and sift into a large bowl. Make a well in the center.
- Add sugar, vanilla extract, salt, almond and rum extracts, cardamon, nutmeg and two eggs. Use some of the flour from the side of the bowl and knead everything into a thick dough.
- Place butter, Quark, currants, candied lemon and orange peel on top of dough and knead everything together.You may add a little bit of flour if the dough is too sticky.
- Divide the dough into two balls and shape each ball into a log.
- Place both stollen on a baking sheet lined with baking paper.
- Bake at 375° F for 50-60 minutes. Brush hot stollen with 4 tbsp of melted butter and immediately sift powdered sugar over top to cover completely. Let cool.
- To store, wrap stollen tightly in aluminum foil and store in refrigerator. It also freezes well wrapped in aluminum foil.