Kwarkstol
Typical Dutch treat for Christmas and Easter. Start the day before with the raisins and apricot
Ingredients
For the filling (day before)
- 150 g Dark raisins
- 150 g Golden raisins
- 100 g Dried apricots
For the dough
- 375 g Flour
- 7 g Dried yeast
- 225 g Kwark
- 1,5 Egg
- 30 g Sugar
- 7 g Salt
- 100 g Butter Room temperature
- Zest of 1 orange
Extra needs
- 200 g Almond paste see https://www.biekje.com/gevuld-speculaas/
- 1 tbsp Egg
- Flour for work table
- 25 g Fine sugar Powdered sugar
- 1/4 tsp Cinnamon powder
- Molten butter
Instructions
Day before
- Soak raisins and apricot in water (or rum) for about 15 minutes and then let it dry in the air for the night
- Take out butter to get to room temperature
Make the dough
- For the dough, put flour, dried yeast, kwark, egg, sugar and salt in a bowl and mix
- Mix at least 10 minutes
- At the end mix in the butter and orange zest
- In the end, fold in the raisins and apricot
- Put dough in a bowl and cover with plastic foil, leave for 1,5-2 hours in a warm place
Almond paste
- Put the almond paste in a bowl with the egg and mix, so the paste will become softer
- Make a roll of about 30cm long
Put all together
- Make a ball out of the dough and roll this out on a lightly floured worktable to an oval sheet of about 20x30cm
- Put the almond paste on top in the length and fold one side over the paste, so the stollen will form
- Put the stollen diagonally over the baking tray (cover first with parchment paper)
- Cover losely with plastic foil and let it sit for another hour
- Preheat oven 200 degrees celcius
- Bake the stollen in 35-45 minutes golden brown
- If the top looks like its getting too brown, cover with tin foil
- Mix fine sugar with cinnamon powder
- Cover stollen with molten butter immediately after taking out of the oven and sprinkle the cinnamon sugar over it
- Let the stollen cool down