Quick Quark Stollen

I love making stollen at around Christmas time, but I have to admit, it is quite an effort to make. The traditional yeast dough takes tough love: you need to knead it over and over again and leave it to rise in-between. It can easily take up the better part of a winter’s day.

Since I like to find quick, cheat’s versions for my favourite dishes and cakes, I undertook a bit of research and cake across the concept of a quark stollen. In fact, it seems to be just as traditional as a regular yeast stollen in Germany. It tastes quite similar, except that it’s obviously missing the yeasty dimension. Still, for a quick Christmas stollen, this is a great recipe!

December 1, 2014