2 cups finely ground blanched almonds
1½ dried cranberries
1 cup candied orange peel (finely chopped)
1 tablespoons unbleached all purpose flour
2 cups + 1 tablespoon AP flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
¾ cup granulated sugar
1 t. vanilla extract
2 eggs, room temp
½ t. salt
1½ sticks of butter (room temp)
2 cups plain quark
zest of 1 orange
1 stick of butter (melted)
½ powdered sugar, for dusting
Soaking the fruit:
The night before you plan to make this stollen, mix together the dried cranberries and rum in a bowl. This will allow the cranberries to soak up some of the moisture and flavor of the rum. *If you forget or in a pinch, just mix the cranberries and rum together an hour before.
Making the Stollen:
Pre-heat the oven to 450°, place rack in the middle of the oven. Line a baking sheet for later.
Whisk together the flour, baking powder, and cinnamon in a mixing bowl. Add in the sugar, vanilla extract, eggs, salt, butter, quark, and orange zest. Knead together on low speed using the dough hook attachment. This dough will take a while to come together, but don’t try to stop early or turn the speed of your mixer too high.
Once the dough has come together and cleaned the sides of the bowl, add in the ground, blanched almonds. Continue to knead until they seem fully distributed within the dough.
Then add in the candied orange peel and the dried cranberry and rum mixture. Continue to knead until fully incorporated.
Dump the dough out onto a lightly floured work surface and knead by hand a couple of times. To shape the stollen, form it into a 30 cm log to begin with; then, visually split the dough in thirds lengthwise and make an indention using a rolling pin on the right third line all the way along the stollen. After you have your indention, fold the left two thirds in half on top of the indention so that you still have a portion of the right third exposed. You will now have a log, but with the left side (a little more than half) being taller than the right side. Finally, with the side of your hand, press another indention into the left portion lengthwise so that you now have a wider base log, with a skinnier log on top.
Transfer the stollen to the prepared baking sheet. Place in the oven and immediately turn the temperature down to 350°. Set the timer and bake for 30 min.
After 30 min, turn the temperature down to 300° and set the timer and bake for another 30 min.
Finally, tent the stollen with a large piece of foil and bake for another 40 min at 300°.
Remove from the oven and immediately brush the stollen with half of the butter. Then, using a sieve, fully cover the stollen with half of the powdered sugar. Wait 10 min for it to cool a little, then repeat the butter and powdered sugar steps with the remaining amounts. Make sure that the stollen is well covered with powdered sugar and that the sugar has stopped absorbing into the butter.
Allow the stollen to cool fully, then slice and enjoy!
Recipe and image by Audrey of Red Currant Bakery