Quarkstollen with Marzipan‑Poppy Seed Filling

Ingredients

• 200 g butter
• 100 g fine sugar
• 2 Eggs (size M)
• 1 pinch salt
• 250 g low‑fat quark
• 500 g flour
• baking powder
• 3-4 tbsp milk
• 40 g ground poppy seeds
• 2 Tbsp hot water
• 100 g marzipan raw dough
• 1 Egg white
• 30 g Raisins
• powdered sugar (for dusting)

Instructions

1. 1.

   Beat butter with a hand mixer’s whisk attachment until creamy. Gradually fold in sugar, eggs and salt. Squeeze the quark and mix it in. Combine flour with baking powder and knead with the mixer’s dough hooks until a smooth dough forms.

2. 2.

   Mix poppy seeds with water. Cut marzipan into small pieces and stir with egg white and poppy seed mixture. Fold in raisins. Fill a piping bag without a tip with the marzipan mixture.

3. 3.

   Press the dough between parchment paper to an oval length of 30 cm. Pipe two strips of poppy‑seed filling along its length, fold the dough over the strips toward the center, and press together. Transfer to an oiled loaf pan and flatten. Flip the pan onto a parchment‑lined baking sheet.

4. 4.

   Bake in a preheated oven at 200 °C (gas 3–4, fan 180 °C) for about 40–45 minutes, then remove the pan and bake another 10–15 minutes. Let the loaf cool, lift it from the pan, dust with powdered sugar. The loaf can be enjoyed immediately.