Quark Stollen

Ingredients

• 50 ml milk (1.5% fat)
• 0.5 cube Yeast
• 50 g walnut kernels
• 50 g dried mango
• 50 g dried apricots
• 150 g flour
• 150 g spelt flour (Type 630)
• 60 g raw cane sugar (3 tbsp)
• 1 packet vanilla sugar
• 50 g butter
• 2 tbsp walnut oil (or rapeseed oil)
• 1 egg
• 125 g low-fat quark
• 1 pinch salt
• 1 Organic Orange
• 40 g powdered sugar (4 tbsp)

Instructions

1. 1.

   Warm the milk gently in a pot. Break the yeast into it and stir until dissolved.

2. 2.

   Coarsely chop walnuts with a food processor or large knife. Slice mango pieces into thin strips, finely dice apricots.

3. 3.

   Add both flours, sugar, vanilla sugar, butter, oil, egg, quark, and a pinch of salt to a large mixing bowl. Pour in the yeast milk and knead with hand mixer attachments until smooth.

4. 4.

   Fold walnuts and dried fruits into the dough and knead briefly again. Cover with a kitchen towel and let rise in a warm place for about 1 hour, until doubled.

5. 5.

   Place the dough on a floured work surface and knead by hand. Shape into an oval (≈25x20 cm) and fold one long side over to create the classic stollen shape.

6. 6.

   Line a baking sheet with parchment paper, set the quark stollen on it, and bake in a preheated oven at 175 °C (fan: 160 °C, gas: level 2) on the second rack from below for about 40 minutes. Remove and cool completely on a wire rack.

7. 7.

   Wash the orange hot, dry it, grate its zest finely. Cut the fruit in half and squeeze out the juice.

8. 8.

   Whisk 1–2 tbsp orange juice with orange zest and powdered sugar in a small bowl until thick. Brush the cooled stollen with this glaze, let set, then slice into rounds.