Quarkstollen (German Quark-Almond Sweet Bread)
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Quarkstollen (German Quark-Almond Sweet Bread)
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A recipe for Quarkstollen (German Quark-Almond Sweet Bread) from the cookbook, Classic German Baking! This festive, easy bread is flavored with slivered almonds, lemon, and Quark.
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Ingredients
- 1 cup almond slivers 2 tablespoons, 150 grams
- 1 cup ground blanched almonds 100 grams
- 3 1/4 cups all-purpose flour 400 grams, scooped and leveled minus 1 tablespoon
- 1 tablespoon baking powder
- 3/4 cup granulated sugar 150 grams
- 1/4 teaspoon salt
- lemon peel grated, from 1 organic lemon
- 8 1/2 tablespoons unsalted butter at room temperature, 120 grams, high-fat European-style
- 1 cup quark drained if necessary, 250 grams
- 2 egg
- confectioners' sugar for dusting
Instructions
- Preheat the oven to 350˚F (180˚C). Place the slivered almonds on a baking sheet and toast until golden brown and fragrant, 7 to 10 minutes. Remove from the oven and let cool. Line a second baking sheet with a piece of parchment paper.
- Place the toasted slivered almonds, ground almonds, flour, baking powder, granulated sugar, salt, grated lemon peel, butter, Quark, and eggs in a bowl. Stir together to start with, and then knead together until well combined. The dough will be quite sticky. Form into a 6 by 12 inch (15 by 30 centimeter) rectangle and place on the prepared baking sheet.
- Bake for 60 to 65 minutes, or until golden brown. Place on a rack to cool completely. Dust with confectioner's sugar before serving.
- The Stollen can be eaten the day it is made, but it will also keep, wrapped in plastic wrap, at room temperature for 3 to 4 days. The stale Stollen can be sliced and toasted for breakfast.
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