I am a huge fan of Christstollen – not everyone that tried that classic German Christmas bake likes it though. It’s heavy and very sweet normally. However, I am pretty sure that these Mini Curd (Quark) Christmas Stollen will convert some stollen haters into stollen fans, or at least they will accept it (slightly more than before). These little mini stollens are really delicious and much smaller than a regular slice of a Christstollen… means they are gone much faster (in case someone forces you to eat one of them) ;P
Seriously – if you want to bake this Christmas stollen confectionery (as it is called normally), you should really like the classic German Christollen – if that is not one of your favorite bakes, these mini stollens probably won’t do the trick for you ;) They are equally sweet and are made with candied orange and lemon peel – something some people hate… dunno why exactly because it’s delicious… but hey. That’s life ;P
Unfortunately, I can’t eat as much of regular stollen or these mini stollens as I want to. It’s just too much sugar for me to handle my diabetes. I thought about a sugar-free version, but the amount of sugar replacement you would need to compensate for the regular sugar… that would cause other problems (mainly for one’s stomach). You can replace parts of the sugar though, but the effect would be only minor… and for that, the replacements are a bit expensive, to be honest. So real sugar is the deal here and then enjoying only one or two of the mini stollen once in a while. Fortunately, they last quite a while ;P
If you are looking for a classic stollen recipe for a big stollen, you can also check out this Christmas Stollen with Nuts – it’s made without candied orange and lemon peel. Instead of those, I use a mix of dried fruits and nuts – that gives the stollen even more flavor. A lot of sweetness and a lot of flavor – perfect combination! ;)
INGREDIENTS / ZUTATEN
For the rum raisins:
3.5 oz. (100g) raisins
2-3 tbsp. dark rum
For the dough:
3.5 oz. (100g) butter
1/4 cup (50g) sugar
5.3 oz. (150g) curd cheese (quark)
zest of 1/2 organic lemon
2 1/4 cups (300g) all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 pinch of nutmeg
1.8 oz. (50g) candied orange/lemon peel
1.8 oz. (50g) almonds, sliced
1-3 tbsp. milk (optional)
To finish:
3.5 oz. (100g) butter, melted
1 cup (120g) confectioners’ sugar
Für die Rumrosinen:
100g Rosinen
2-3 EL dunkler Rum
Für den Teig:
100g Butter
50g Zucker
150g Quark
Abrieb von 1/2 Bio-Zitrone
300g Mehl (Type 550)
2 TL Backpulver
1 TL Zimt
1 Prise Muskatnuss
50g Orangeat/Zitronat
50g Mandeln, gehobelt
1-2 EL Milch (optional)
Zum Wälzen:
100g Butter, geschmolzen
120g Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the curd cheese (quark) and lemon zest and mix in. Mix the flour with baking powder, ground cinnamon, and nutmeg and add to the bowl – mix until just combined. Add the candied orange/lemon peel, the rum raisins, and sliced almonds and fold in. If the dough seems too dry, add some milk and mix in. Shape the dough into a log, cut off slices, and shape them into small oval “stollen” (about the size of a walnut). Place with some space in between on the prepared baking sheet and bake until slightly golden for about 13-15 minutes. You might have to do that in two batches. Take out of the oven and repeat with the second batch (if necessary).
4. Melt the butter and brush the still warm stollen pieces with it and then roll them in the confectioners’ sugar to coat them completely. Place on a wire rack and let cool down completely. Dust the stollen pieces once more with confectioners’ sugar and then store it in a tin box without other cookies in a cool place. Let the stollen pieces rest for 2 days before serving – they should be eaten within about 2 weeks.
2. Den Backofen auf 180°C (350°F) vorheizen. Ein Blech mit Backpapier auslegen und zur Seite stellen.
3. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Quark und Zitronenabrieb dazugeben und gut unterrühren. Das Mehl mit Backpulver, Zimt und Muskatnuss vermischen und zur Schüssel dazugeben – alles nur kurz verrühren. Orangeat/Zitronat, Rumrosinen und Mandeln zur Schüssel dazugeben und unterheben. Sollte der Teig zu trocken wirken, noch etwas Milch dazugeben und unterrühren. Den Teig zu einer Rolle formen und Scheiben abschneiden, die Scheiben zu kleinen ovalen Stollen formen und mit etwas Abstand auf das vorbereitete Blech setzen (ihr werdet vermutlich 2 Runden backen müssen). Für etwa 13-15 Minuten goldgelb backen. Aus dem Ofen holen und die restlichen Teigstücke backen.
4. Die Butter schmelzen und die noch warmen Stollenstücke damit bestreichen und im Puderzucker wälzen – auf ein Kuchengitter setzen und abkühlen lassen. Das Stollenkonfekt nach Belieben nochmal mit Puderzucker bestäuben und dann in einer Blechdose ohne andere Plätzchen kühl lagern. Das Stollenkonfekt sollte vor dem Verzehr noch etwa 2 Tage durchziehen und hält dann etwa 2 Wochen.
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Here is a version of the recipe you can print easily.
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Mini Curd (Quark) Christmas Stollen
- Prep Time: 00:30
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 36 1x
- Category: Cookies
- Cuisine: Germany
Description
Mini version of a classic German Christmas bake: Mini Curd (Quark) Christmas Stollen. Sweet and delicious!
Ingredients
For the rum raisins:
3.5 oz. (100g) raisins
2–3 tbsp. dark rum
For the dough:
3.5 oz. (100g) butter
1/4 cup (50g) sugar
5.3 oz. (150g) curd cheese (quark)
zest of 1/2 organic lemon
2 1/4 cups (300g) all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 pinch of nutmeg
1.8 oz. (50g) candied orange/lemon peel
1.8 oz. (50g) almonds, sliced
1–3 tbsp. milk (optional)
To finish:
3.5 oz. (100g) butter, melted
1 cup (120g) confectioners’ sugar
Instructions
1. Start with the rum raisins a day or two in advance. Add the raisins and rum to a small bowl or glass, cover, and let sit on the counter for 1-2 days to soak.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the curd cheese (quark) and lemon zest and mix in. Mix the flour with baking powder, ground cinnamon, and nutmeg and add to the bowl – mix until just combined. Add the candied orange/lemon peel, the rum raisins, and sliced almonds and fold in. If the dough seems too dry, add some milk and mix in. Shape the dough into a log, cut off slices, and shape them into small oval “stollen” (about the size of a walnut). Place with some space in between on the prepared baking sheet and bake until slightly golden for about 13-15 minutes. You might have to do that in two batches. Take out of the oven and repeat with the second batch (if necessary).
4. Melt the butter and brush the still warm stollen pieces with it and then roll them in the confectioners’ sugar to coat them completely. Place on a wire rack and let cool down completely. Dust the stollen pieces once more with confectioners’ sugar and then store it in a tin box without other cookies in a cool place. Let the stollen pieces rest for 2 days before serving – they should be eaten within about 2 weeks.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
