Name: Quark Stollen with Raisins: The Ultimate Holiday Baking Guide
Prep time: 30 min
Total time: 180 min
Yield: 2 Stollen
Ingredients: 500g (17.6 oz) Quark (German soft cheese, about 20% fat); 150g (5.3 oz) Sugar; 1 packet Vanilla Sugar (about 8g or 0.3 oz); 1 Lemon, zest only; 1 Orange, zest only; 1/2 tsp Salt; 150g (5.3 oz) Butter, melted and cooled slightly; 50ml (1.7 fl oz) Rum (optional, can substitute with milk or orange juice); 500g (17.6 oz) All-Purpose Flour, plus extra for dusting; 1 packet (7g or 0.25 oz) Active Dry Yeast; 150ml (5 fl oz) Milk, lukewarm; 250g (8.8 oz) Raisins; 100g (3.5 oz) Candied Orange Peel (Citronat), finely chopped; 100g (3.5 oz) Candied Lemon Peel (Orangeat), finely chopped; 50g (1.8 oz) Almonds, slivered or chopped; 50g (1.8 oz) Butter, melted, for brushing; Powdered Sugar, for dusting

Quark Stollen with Raisins: Prepare to embark on a delightful journey into the heart of German Christmas traditions! Imagine biting into a moist, slightly sweet bread, studded with plump, rum-soaked raisins and a hint of citrus – that's the magic of Stollen. But this isn't just any Stollen; we're elevating the experience with the addition of quark, a creamy, fresh cheese that lends an unparalleled tenderness to this festive bake.

Stollen, a fruitcake-like bread, has a rich history dating back to the 15th century in Dresden, Germany. Originally a rather austere bread made with only flour, oats, and water (as butter and milk were forbidden during Advent), it gradually evolved into the decadent treat we know and love today. The addition of butter, dried fruits, and spices transformed it into a symbol of celebration and indulgence during the Christmas season.

What makes Quark Stollen with Raisins so irresistible? It's the perfect balance of textures and flavors. The quark keeps the bread incredibly moist and tender, preventing it from drying out like some traditional Stollen recipes. The raisins, soaked in rum, provide a burst of juicy sweetness, while the citrus zest adds a bright, aromatic note. People adore this dish because it's not only delicious but also a beautiful centerpiece for any holiday table. It's a labor of love, yes, but the resulting aroma filling your home and the smiles on your loved ones' faces make it all worthwhile. So, let's get baking and create a Christmas memory that will last for years to come!

Ingredients:

500g (17.6 oz) Quark (German soft cheese, about 20% fat)
150g (5.3 oz) Sugar
1 packet Vanilla Sugar (about 8g or 0.3 oz)
1 Lemon, zest only
1 Orange, zest only
1/2 tsp Salt
150g (5.3 oz) Butter, melted and cooled slightly
50ml (1.7 fl oz) Rum (optional, can substitute with milk or orange juice)
500g (17.6 oz) All-Purpose Flour, plus extra for dusting
1 packet (7g or 0.25 oz) Active Dry Yeast
150ml (5 fl oz) Milk, lukewarm
250g (8.8 oz) Raisins
100g (3.5 oz) Candied Orange Peel (Citronat), finely chopped
100g (3.5 oz) Candied Lemon Peel (Orangeat), finely chopped
50g (1.8 oz) Almonds, slivered or chopped
50g (1.8 oz) Butter, melted, for brushing
Powdered Sugar, for dusting

Preparing the Raisins and Fruit

Okay, let's get started! The first thing we need to do is plump up those raisins. This step is crucial because it makes them juicy and prevents them from drying out the Stollen during baking. Trust me, you don't want dry raisins!

Place the raisins in a bowl.
Pour the rum (or milk/orange juice) over the raisins. Make sure they are mostly covered.
Let the raisins soak for at least 2 hours, or even better, overnight. The longer they soak, the juicier they'll be. Stir them occasionally to ensure even soaking.
After soaking, drain the raisins well. You can gently squeeze out any excess liquid. Don't discard the rum/juice; you can add it to the dough for extra flavor!
In a separate bowl, combine the drained raisins with the candied orange peel, candied lemon peel, and almonds. Mix well and set aside. This fruit mixture is what gives the Stollen its signature flavor and texture.

Making the Quark Dough

Now for the fun part – making the dough! This Quark Stollen dough is a bit different from traditional Stollen dough because the Quark adds a lovely moistness and slightly tangy flavor. Don't be intimidated; it's easier than you think!

In a large bowl, combine the Quark, sugar, vanilla sugar, lemon zest, orange zest, and salt. Mix well until everything is nicely incorporated. The mixture should be smooth and creamy.
Add the melted and cooled butter to the Quark mixture. Mix again until well combined. Make sure the butter isn't too hot, or it will cook the Quark.
In a separate small bowl, dissolve the active dry yeast in the lukewarm milk. Let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to go.
Pour the yeast mixture into the Quark mixture. Stir gently to combine.
Gradually add the flour to the wet ingredients, mixing with a wooden spoon or your hands. Start with about half of the flour and mix until it's incorporated. Then, add the remaining flour gradually, mixing until a soft dough forms. The dough will be slightly sticky, but that's okay. Don't add too much flour, or the Stollen will be dry.
Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This is an important step for developing the flavor and texture of the Stollen.

Incorporating the Fruit and Shaping the Stollen

Alright, the dough has risen, and now it's time to add the fruit and shape our Stollen. This is where the magic really happens!

Punch down the risen dough to release the air.
Turn the dough out onto a lightly floured surface.
Gently knead the dough for a minute or two to redistribute the yeast.
Gradually incorporate the fruit mixture into the dough. Knead until the fruit is evenly distributed throughout the dough. This might take a few minutes, but be patient and gentle.
Divide the dough in half. This recipe makes two Stollen.
Shape each half into an oval.
Using a rolling pin, roll out one oval to about 1 inch (2.5 cm) thickness.
Along one long side of the oval, make an indentation with the rolling pin, slightly off-center. This will create the characteristic Stollen shape.
Fold the smaller side of the oval over the larger side, pressing down gently to seal the edges. This creates the classic Stollen "hump."
Repeat the shaping process with the other half of the dough.
Place the shaped Stollen on a baking sheet lined with parchment paper.
Cover the Stollen with a clean kitchen towel and let them rest for another 30 minutes. This allows them to rise slightly before baking.

Baking the Stollen

We're almost there! Now it's time to bake our beautiful Quark Stollen. The aroma that will fill your kitchen is simply divine!

Preheat your oven to 350°F (175°C).
Bake the Stollen for about 50-60 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The baking time may vary depending on your oven, so keep an eye on them.
If the Stollen start to brown too quickly, you can tent them with aluminum foil to prevent them from burning.
Remove the Stollen from the oven and let them cool on a wire rack for about 15 minutes.

Finishing Touches

The final step is to give our Stollen that classic, irresistible finish. This is what makes them truly special!

While the Stollen are still warm, brush them generously with melted butter. This will give them a beautiful sheen and add extra flavor.
Sift powdered sugar generously over the Stollen, covering them completely. The powdered sugar should form a thick, white layer.
Let the Stollen cool completely before slicing and serving. This allows the flavors to meld together and the texture to set.

And there you have it – homemade Quark Stollen with Raisins! This recipe is a labor of love, but the result is well worth the effort. Enjoy your delicious Stollen with a cup of coffee or tea, and share it with your loved ones. It's the perfect treat for the holiday season or any time of year!

Conclusion:

This Quark Stollen with Raisins isn't just another holiday bake; it's a journey into a world of rich, moist, and utterly delightful flavors. I truly believe this recipe is a must-try for anyone looking to elevate their festive baking game. The quark cheese adds a unique tenderness that sets it apart from traditional stollen, ensuring a melt-in-your-mouth experience with every single bite. The plump, rum-soaked raisins, the subtle hint of citrus zest, and the delicate sweetness all come together in perfect harmony. It's a symphony of textures and tastes that will leave you and your loved ones craving more. But the best part? It's surprisingly easy to make! Don't let the word "stollen" intimidate you. I've broken down the process into simple, manageable steps, so even novice bakers can achieve impressive results. And trust me, the aroma that fills your kitchen as this Quark Stollen with Raisins bakes is an experience in itself – a warm, comforting scent that instantly evokes feelings of holiday cheer.

Serving Suggestions and Variations:

Once your stollen has cooled slightly, dust it generously with powdered sugar. This not only adds a touch of elegance but also enhances the sweetness. Slice it thickly and serve it with a cup of hot coffee or tea for a truly indulgent treat. It's also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream. Looking for variations? Feel free to experiment with different dried fruits. Dried cranberries, apricots, or even chopped dates would be delicious additions. You could also add a handful of chopped nuts, such as almonds or walnuts, for extra crunch. For a more intense citrus flavor, add a teaspoon of orange or lemon extract to the dough. If you're not a fan of rum, you can soak the raisins in orange juice or apple cider instead. Another fun variation is to add a marzipan filling. Simply roll out a log of marzipan and place it in the center of the dough before shaping the stollen. This will add a layer of almondy goodness that complements the other flavors beautifully.

Why You Should Bake This Stollen:

I know there are countless stollen recipes out there, but I genuinely believe this one is special. The quark cheese makes all the difference, creating a texture that's both light and rich. It's the perfect balance of flavors and textures, and it's guaranteed to impress your family and friends. This recipe is more than just a set of instructions; it's an invitation to create something beautiful and delicious. It's a chance to slow down, enjoy the process of baking, and share the fruits of your labor with those you love. It's about creating memories that will last a lifetime. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to embark on a baking adventure. I promise you won't regret it.

Share Your Experience!

I'm so excited for you to try this recipe! Once you've baked your own Quark Stollen with Raisins, I'd love to hear about your experience. Did you make any variations? What did your family think? Share your photos and comments in the comments section below. I can't wait to see your creations! Happy baking! And most importantly, happy holidays! I hope this stollen brings you as much joy as it has brought me.