Mini version of a classic German Christmas bake: Mini Curd (Quark) Christmas Stollen. Sweet and delicious!
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)
3.5 oz. (100g) butter, melted
1 cup (120g) confectioners’ sugar
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.
Keywords: Christmas, stollen, Germany, raisins