Stollen mit Trockenfrüchten

Ingredients

• 100 g Dried Apricots
• 50 g candied red cherries
• Raisins (each 150 g)
• Currants (each 150 g)
• Zitronat (each 100 g diced)
• Orangeat (each 100 g diced)
• 100 ml rum
• 500 g flour
• 1 packet baking powder
• vanilla pods
• 150 g sugar
• 1 pinch salt
• 2 tsp gingerbread spice
• 2 Eggs
• 200 g butter
• 250 g low‑fat quark
• 250 g peeled, ground almond kernels
• 80 g Butter
• 80 g powdered sugar

Instructions

1. 1.

   Dice apricots and cherries and mix with raisins, currants, Zitronat, Orangeat, and rum; cover and let stand for about 2 hours.

2. 2.

   Mix flour with baking powder in a bowl, add vanilla seed, sugar, salt, gingerbread spice, eggs, butter, and quark. Knead into dough with an electric hand mixer’s beaters. Add almonds and rum fruit, then knead on a floured surface.

3. 3.

   Divide the dough into three parts. Shape each part into a roll about 15 cm long. Roll slightly thinner in the middle with a rolling pin, fold one half over the other, and press lightly. Place the rolls on a parchment‑lined baking sheet and bake in a preheated oven at 250 °C (center). Reduce temperature to 175 °C and bake for about 40–45 minutes.

4. 4.

   Remove finished rolls from the oven. Melt butter and brush the still warm rolls with it, then dust with half of the powdered sugar. Let the rolls cool and sprinkle the remaining powdered sugar on top.