Ricotta Stollen (Quark Stollen)

This traditional German Christmas Bread is one of my favorite food memories from my childhood. A Quark, or Ricotta Stollen is a quick and easy alternative to the lengthier version with yeast. The Ricotta makes this bread moist, and the candied fruit and nuts give this bread sweetness and a little crunch. This Bread goes perfect with a cup of coffee, or hot chocolate!

Recipe

Ricotta Stollen (Quark Stollen)

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 24

Author: Hello Ani

This easy Christmas Bread is a lighter version from the original yeast Christmas Stollen. It is made with ricotta, or quark, soaked fruits in rum, and nuts. Delicious!

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US Customary - Metric

Ingredients

Sweet Bread:

• ¾ cup sweet cream, unsalted butter (room temperature)
• 1 cup sugar
• 15 oz ricotta cheese, or quark
• 2 eggs (room temperature)
• 1 tablespoon vanilla paste or extract
• 1 teaspoon almond extract
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 4 cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground mace
• ½ teaspoon ground cardamom
• 1 cup slivered almonds (chopped)
• ¾ cup raisins
• ¾ cup cranberries
• ½ cup dark rum

Topping:

• ¼ cup butter (melted)
• ½ cup powdered suger

Instructions

• Preheat oven to 350 ° F

  1. In a small pan, combine rum with the raisins and cranberries. Bring to a boil, and cook for about 3 minutes. Turn off heat and let soak until ready to use.

  2. On a baking sheet spread out the almonds, and toast in the oven circa 5 minutes.

  3. In a big bowl combine softened butter with the sugar. Cream with an electric mixer. Add ricotta cheese/quark, vanilla & almond extract, orange and lemon zest. Cream for a minute, then add the eggs. Mix another minute.

  4. Add the toasted almonds, soaked raisins, cranberries and 2 tablespoons of the soaking liquid. Important: Don't use all of the liquid, as the bread will be too soggy! Just spoon out the fruit.

  5. Now add flour, baking powder, salt, mace, and cardamom. Mix on low speed just until combined.

  6. Put dough on a lightly flowered work surface. Sprinkle with a little flower and knead lightly a few seconds. (Note: The dough will be slightly sticky. Thats okay. We don't want a heavy or hard bread. )

  7. You can now divide the dough in half to make two loafs, or make one big loaf. Just form the dough into a long oval shape. Place onto a baking sheet lined with parchment paper. Take the blade of your hand and press into (from ¾ off side of loaf, lengthwise ), to form a slight indentation. Bake until golden brown, about 45 minutes for 2 loafs, and a few more minutes for one big loaf. Make a test with a wooden skewer, when inserted in the center of loaf comes out clean. Transfer to a cooling rack, and let cool slightly.

  8. Melt the butter. With a pastry brush, brush the melted butter all over the loaf(s). Sprinkle with powdered sugar. Let loafs cool completely.

  Wrap cooled bread(s) in parchment paper lined, heavy aluminum foil. Bread can be kept at room temperature for up to 4 days. Enjoj!

Nutrition

Calories: 274kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 115mg | Potassium: 150mg | Fiber: 4g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

COURSE: Breakfast, Dessert

CUISINE: German

KEYWORD: Christmas Stollen Recipe, German Christmas Bread Recipe, German Christmas Stollen, Quark Stollen, Ricotta Stollen

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!