Cranberry Orange Quark Stollen
Serves 16
30 mins prep
50 mins cook
80 mins total
Cranberry Orange Quark Stollen, a much easier and quicker stollen recipe is so scrumptious and moist. It is packed with dried fruits, nuts and infused with a variety of flavors.
Stollen
Stollen coating
CRANBERRIES
Rinse the fresh cranberries and blot them dry with a paper towel. Add the honey and stir well to coat the cranberries.
Spread the berries out on a parchment paper lined baking sheet and bake at 350 degrees F for half hour. Ideally let the baked cranberries rest a day and loosen them out using a fork.
Tip: Can use ready made dried cranberries.
PREPARE THE DRY FRUITS
Soak the raisins in orange juice, preferably overnight or at least several hours.
Next, stir in the chopped dates, dried orange, candied peel with the soaked raisins and set aside.
Tip: Can use ready made candied orange or orange peel instead of dried orange.
STOLLEN DOUGH
Sift the flour with the baking powder into the mixing bowl of a stand mixer.
Then add almond meal, sugar, salt, vanilla, almond flavor, spices, orange zest, quark, olive oil, butter, and egg.
Using the kneading attachment process the ingredients at a low setting until just combined.
Then advance to the higher setting and knead for 5 minutes.
Tip: Alternatively you may knead the dough by hand for about 5 minutes.
Next add the pistachios and the soaked dried fruits and knead it into the dough until just incorporated.
Tip: Don't overdo the kneading at this step.
SHAPE THE STOLLEN AND BAKE
Using a rolling pin or your hand, shape the dough into a 8 x 10 inch rectangle. If needed, use little bit of extra flour to aid with dusting the surface while shaping the stollen.
Scatter the cranberries evenly over the rolled out stollen dough.
Then carefully roll it up into a tight log that is about 10 inches long.
Using both hands make a lengthwise depression on either side of the log to create a middle section that is slightly elevated, with the sides tapering off.
Transfer the shaped quark stollen dough carefully to a baking sheet that is lined with parchment paper.
Bake in an oven that has been first preheated to 400 degrees F. After placing the dough in the oven lower the temperature to 325 degrees F and bake for about 45 to 55 minutes until the stollen is golden brown.
FINAL STOLLEN COATING
As soon as the stollen is taken out of the oven, brush it with melted brown butter and dust with powdered sugar. Repeat the process two to three more times.
When it is completely cooled off, wrap the quark stollen twice with baking paper or cling wrap and then in foil and store for at least 2 weeks or more before slicing and serving.