100ml dark rum
1 tbsp vanilla sugar
200g butter, room temperature
250g low fat quark
500g Le Moulin T55 flour
5 tsp baking powder
3 tsp Christmas stollen spice
200g candied orange peel
a pinch of salt
80g butter, melted
40g icing sugar
Makes 2 Stollen – Soaking: 2h – Prep 30 min – Oven 1h
Put the raisins and the rum into a saucepan and put on a medium heat until the rum is hot but not boiling. Stir and set aside for 2 hours to soak.
Preheat the oven to 160°C fan.
Put the butter, sugar and vanilla sugar in a large bowl and whisk until pale. Add one egg at a time, whisking between additions until smooth. Add the quark and whisk again until creamy.
In a separate bowl, mix the flour, baking powder, Christmas stollen spice and salt. Gradually add to the wet mix and knead until the dough comes together.
Roughly chop the candied orange peel and add to the dough with the soaked raisins and remaining liquid. Knead into the dough so the fruit is well distributed.
Wetten your hands and place half of the dough on a baking tray lined with baking paper and shape it into an oval. Make a lengthwise indentation into one side of the dough.
Shape half the marzipan into a sausage as long as the length of the Stollen and place into the indentation. Fold the dough over the marzipan so that it covers it all, then press against the fold to seal, creating the typical Stollen shape.
Repeat with the remaining dough to make a second Stollen on a second baking tray.
Bake the two Stollens together in the oven for about 1 hour – switching the baking trays after 30 minutes.
Just before the Stollens have finished baking, melt the remaining 80g of butter. Take the Stollens out of the oven and brush each Stollen with a quarter of the melted butter, then dust with a quarter of the icing sugar.
Leave to cool for 15 minutes and repeat the process with the remaining butter and icing sugar. Lift the Stollens onto a wire rack and eave to cool completely.
Wrap in foil once the Stollens have cooled and keep in a cool place. These will easily keep for a couple of weeks.