Christmas is Stollen time — and if you want a delightful alternative to traditional Christstollen, try this quark stollen recipe. It’s wonderfully moist, quick to prepare, and full of festive aromas from spices, dried fruit and almonds.
Why You’ll Love Quark Stollen
This quark stollen stands out for its rich, Christmassy flavor and remarkably moist crumb. Using quark makes the dough tender and lighter than the classic yeast stollen because it relies on baking powder instead of yeast. Preparation is fast — roughly 25 minutes — and there’s no long proofing or ripening time required. You can cut and enjoy it almost right away, making it an ideal last-minute festive bake.
Ingredients at a Glance
All ingredients are easy to find in most supermarkets.
Quark: Low-fat quark gives the dough its tender, moist texture. Drain any excess liquid. Skyr can be used as a substitute if needed.
Flour: Plain all-purpose wheat flour (Type 405) yields a fine crumb; light spelt (Type 630) also works.
Almonds: Ground almonds keep the stollen moist, while chopped almonds add texture and a pleasant crunch.
Baking Powder: A full packet (about 15 g) replaces yeast and ensures rise. Use cream of tartar baking powder if you prefer a milder baking powder flavor.
Butter: Adds richness and flavor. Brushing with melted butter after baking helps preserve moisture and contributes to the crust.
Sugars: Granulated sugar is used in the dough; powdered sugar is dusted on after baking for the classic finish.
Eggs: Room-temperature eggs make the dough light and help it bind.
Dried Fruits: Raisins are the base, complemented by candied orange peel and citron for a traditional winter flavor.
Flavorings: A few drops of bitter almond extract and a splash of Amaretto add a marzipan-like note. Cinnamon or a prepared stollen spice blend deepen the Christmas flavor.
How to Bake Quark Stollen in 3 Steps
This recipe is straightforward and forgiving:
- Prepare the dough: Beat butter, sugar and eggs until light and frothy, then add the quark. Fold in the dry ingredients, ground almonds and the soaked fruit mixture.
- Bake: Use a stollen pan or an oval frame to keep the dough from spreading too much. Bake until a toothpick comes out clean; timing depends on oven and pan, but allow about 55 minutes total.
- Brush and sugar: Immediately brush the hot stollen with melted butter and sprinkle with granulated sugar. After it cools, dust generously with powdered sugar. This creates a crisp surface and prevents the powdered sugar from dissolving into the butter.
Tips for Preparation
Prepare ingredients in advance: Soak raisins, candied peel and chopped almonds the night before to keep the interior moist. Bring butter and eggs to room temperature for easier mixing.
Mix gently: Whip butter, sugar and eggs until fluffy. Once flour and fruit are added, knead just briefly to avoid developing gluten and creating a tough texture.
Simple, Delicious Variations
Without candied peel: Omit candied orange peel and citron and replace with extra raisins or dried cranberries for a milder fruit profile.
Different flavorings: Swap Amaretto for rum for a richer note or use apple or orange juice for an alcohol-free option. Replace bitter almond extract with vanilla, orange or lemon zest, or a touch of tonka bean for a different aroma.
Storing and Keeping Quark Stollen
The quark stollen can be eaten once cooled, but it slices more cleanly after resting overnight. It won’t keep as long as yeast-based stollen, but stored wrapped in foil or in a cookie tin in a cool, dry place, it will remain good for about 1–2 weeks. Slices also freeze well for later enjoyment.
Enjoy baking and sharing this moist quark stollen — it’s a fast, flavorful twist on a classic holiday favorite.
Recipe Card
Print Recipe
Quark Stollen
25 mins
55 mins
1 large stollen
348kcal
Ingredients
For the dough:
- 150 g butter, room temperature
- 160 g sugar
- 2 medium eggs, room temperature
- 250 g low-fat quark, room temperature
- 420 g all-purpose wheat flour
- 150 g ground almonds
- 1 packet (15 g) baking powder
- 3 heaping teaspoons stollen spice
- 2 pinches salt
- 200 g raisins
- 75 g candied orange peel
- 75 g candied citron
- 70 g chopped almonds
- 3 tablespoons Amaretto or rum/juice
- 4 drops bitter almond extract (optional)
For finishing:
- 90 g butter (for brushing)
- 30 g granulated sugar (for sprinkling)
- 30 g powdered sugar, generous amount for dusting
Instructions
- Finely chop candied orange peel and citron. Mix with raisins, chopped almonds, Amaretto and bitter almond extract if using. Best to soak overnight.
- Preheat oven to 170°C (340°F) top and bottom heat. Beat softened butter with sugar until fluffy. Add eggs one at a time, mixing well, then fold in quark spoon by spoon.
- Drain any excess liquid from the fruit mixture. Combine flour, ground almonds, baking powder, spices and salt. Gently fold into the quark-butter mixture, then knead in the dried fruit.
- Place the sticky dough on a lightly floured surface and shape into a thick roll. Press into a greased stollen pan (about 31–33 cm). Bake on parchment-lined sheet: about 40 minutes with the pan on, then remove pan and bake another 12–20 minutes. Check with a toothpick.
- Just before the stollen is finished, melt the finishing butter. Brush the hot stollen with melted butter and sprinkle with granulated sugar. After cooling, dust generously with powdered sugar.
Notes
- Variations: Replace candied peel with extra raisins or cranberries. Swap Amaretto for rum, apple or orange juice for a non-alcoholic option.
- Success tips: Soak dried fruit several hours or overnight. Beat butter, sugar and eggs until light; knead briefly once flour is added to avoid toughness. Sprinkle granulated sugar first to keep the final powdered sugar from getting soggy.
- Baking without a pan: Shape the dough into a 35 cm long roll on a lightly floured mat, fold one long side over the other about two-thirds of the way and press lightly.
- Slicing and storage: The stollen is sliceable right away but easier to cut after resting overnight. Store wrapped in foil or in a tin in a cool, dry place for 1–2 weeks, or freeze slices.