Festive baking: How to bake Stollen

December 18, 2017

 

The one yearly Christmas tradition my mother and I have been able to keep despite countless house moves, stressful winters and tight budgets is baking stollen. It’s quick, easy and affordable. 

 

Stollen is a traditional German Christmas sweet that can be baked as a cake or in bite size pieces. It is a cinnamon, orange, almond, rum-flavoured, icing sugar-coated, mouth-watering piece of Germany’s Christmas.

 

You could say it is the equivalent to British Christmas cake however, the taste is not comparable. The trick is the Quark dough. We always ensure to bake both, but my favourite version are the bites. It stops you from overindulging, has more icing sugar with each bite and it’s not as messy when serving it up.

 

Even more reason to give these delicious Stollen bites a go:

 

 

 

 

 

Ingredients:

100g Butter

75g Sugar

150g Quark

300g Flour

1Tsp Cinnamon

½ Tbsp. Baking powder

50g Ground almonds

150g Raisins or sultanas

1Tbsp. Rum or rum-flavourings

1 grated orange peel

125g Icing Sugar

100g Butter

 

 

Line two baking trays with baking paper. Add flour, baking powder and spice in a bowl, put aside. Whisk butter and sugar until fluffy, then fold the orange peel and quark under. Add the flour mixture and mix in the almonds, sultanas and add as much rum-flavouring as needed to get a smooth, malleable but non-sticky dough.

 

Preheat oven to 180 °C. Remove walnut-sized portions from the dough, press a little flat in your palm and form into small Stollen. Place on the prepared sheets and bake for 10 - 15 minutes until golden yellow.

 

In the meantime, sift the icing sugar on a plate and melt the butter in a small saucepan. Turn the warm mini stolen in the melted butter and then roll in the powdered sugar.

 

Immediately put them in a well-sealed tin for at least a day.

 

Makes about 40 pieces.

 

Guten appetite!

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