Quark Stollen with Whole Wheat and Raisins

Ingredients

• 60 ml milk (1.5 % fat)
• 0.75 cube yeast
• 75 g wheat flour Type 550
• 1 Organic Orange
• 120 g raisins
• 1 vanilla pod
• 1 egg (size M)
• 80 g softened butter
• 35 g raw cane sugar
• 300 g Low-fat quark
• 120 g wheat flour type 1050
• 150 g whole-wheat wheat flour (+2 tbsp for handling)
• 0.25 tsp Salt
• 1 tsp stollen spice (cardamom, cinnamon, nutmeg, cloves, star anise)
• 60 g almond sticks (or coarsely chopped almonds)
• 40 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Warm milk in a pot. Break yeast into it and stir until dissolved. Add wheat flour Type 550 and knead vigorously. Cover the dough and let rest for about 45 minutes at room temperature.

2. 2.

   Meanwhile, peel the orange hot, grate dry zest, rub skin; halve fruit and squeeze juice. Place raisins in a bowl, pour over with 50 ml orange juice, and let soak for about 30 minutes. Split vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Add egg, 50 g softened butter, sugar, quark, and vanilla seeds to a large mixing bowl and beat on high speed with an electric mixer. Add the pre-ferment, wheat flour Type 1050, whole-wheat flour, salt, orange zest, and stollen spice; knead for about 5 minutes with dough hooks until smooth. Fold in almonds and soaked raisins and knead briefly again.

4. 4.

   Cover with a kitchen towel and let rise in a warm place for about 1 hour, until doubled in size.

5. 5.

   Transfer dough to a floured work surface and knead well by hand, shape into a round loaf and form into an even roll. Let the roll rest for 5 minutes.

6. 6.

   Press the roll in the middle with a rolling pin and flatten the center, creating a smaller top and slightly larger bottom bulge. On the larger bulge, make a groove with a wooden spoon. Place the smaller bulge on the groove of the larger to form the classic stollen shape.

7. 7.

   Place the loaf on a baking sheet lined with parchment paper, let rest 5 minutes, then bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) on the middle rack for about 50 minutes.

8. 8.

   Melt remaining 30 g butter. Remove stollen from oven, brush immediately with melted butter and cool completely for about 1 hour. Dust cooled loaf with powdered sugar.