The recipe is from ‘Backen macht Freude’ (Dr Oetker)
500g AP flour
2tsp baking powder
1tsp baking soda
1 sachet vanilla sugar
4 drops sweet almond extract (Use bitter if you can get some, or bitter almond oil, the edible kind – don’t put arsenic in your Stollen!)
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
250g “Quark” (I make my own. Link here)
100g dried currants
100g dried craisins
50gm candied ginger/orange peel
Zest of 1 orange
150g ground almonds For the ‘icing’:
50g powdered sugar
Place the flour, baking powder, baking soda, almond meal, cardamom & nutmeg in your processor & give it a whiz.
Add chilled grated butter & process till you have breadcrumbs.
In a bowl whisk together quark, eggs, almond extract, rum (if using).
Add wet ingredients to flour mix and stir together until all the dry ingredients are moistened, and start to come together into a ball of dough, sticky but workable.
Knead on a well-floured work surface, adding just enough extra flour until it forms a nice, soft, smooth but not sticky dough.
Preheat the oven to 250°C. Bake it for 45 minutes at 180°C and then for another 15 minutes at 160°C. The ‘icing’:
As soon as the Stollen is done brush melted butter onto the hot stollen and dust it with the powdered sugar.
My Stollen also happily used parchment paper that Avanika large heartedly mailed to me from Mumbai when she heard we don’t get it here. Thank you, you wonderful foodies, my Stollen was sweeter because of you!
I am honoured to be included in the list of nominees for ‘Best Indian Food Blogs’ here.
Voting begins in a day.
Also would like to thank EC for featuring me in the Sunday Super Blogger series here.
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