Quark Stollen

Don't you think pannetone is like so last year? Christmas 2006 says 'Quark Stollen!'

Quark Stollen

Sponge
Strong Bread Flour 610g
Yeast 2 tsp
Sugar 1 tsp
Water 115g
Milk 340g
Quark 250g

Fruit
Currants 140g
Raisins 190g
Candied Peel 150g
Dark Rum 210g
Orange Juice 225g

Dough
Strong Bread Flour 1110g
Salt 2 tsp
Sugar 50g
Butter 500g

Topping
Melted Butter
Icing Sugar

Sponge
Day before. Mix the quark with the water and milk. Mix the solids and mix in the liquids. Cover with clingfilm.

Fruit
Day Before. Cover the fruit with the rum and orange juice. Stir occasionally.

Dough
Next day. Strain the soaking liquid into the sponge. Stir in the sugar and salt.

Rub the butter into the flour. Mix the flour into the liquids and knead.

Bulk Fermentation
Cover and stand for an hour.

Incorporate the Fruit
Press the dough out into an oval about an inch thick. Spread the fruit over one half of the dough leaving a border. Fold in the border and fold one half of the dough over the other. Gently knead to evenly distribute the fruit.

Shape
Divide the dough into 8 or 4 depending on the size of loaf desired.
Press each piece into an oblong about half as wide as long. Fold in half lengthways, seal and gently roll into a log, tucking the ends under slightly to make a tidy shape.

Place on baking sheets covered with baking paper.

Prove
Prove for about 45 minutes.

Bake
Bake at 190C, 375F, Gas 5 in a preheated oven for about an hour.

Topping
Brush with melted butter and sprinkle with icing sugar. Cool for several hours before wrapping in cling film.

Improves with standing a day or two and freezes well.

Quark can be substituted with the same weight of yoghurt that has been strained for an hour.

The rum can be substituted with black tea (how could you?.

It's much easier to use a processor than to rub in that amount of butter by hand.

This came from "Homebaking" by Jeffrey Alford and Naomi Duguid. I've made it about three time with the guys on the project and rendered it from cups into metric. Haven't had time to do a sourdough version yet.

Best wishes,

Mick

Method

 

29 comments

TeckPoh wrote:
you're joining the bethesdabaker's poignant story just when it's wrapping up. Much of the thread has been zapped due to certain people's sensitivities...if not - you have 30 over pages to pore over...

Now I do not know "certain people" and I have no time for "sensitivities" - but that is just my Germanic upbringing I suppose ...

So what IS the story mick - if you wish to share?? Or where are the 30 pages I am supposed to pore over??

It sounded to me as if you are trying to rehabilitate some "difficult" young men. Is that so? And if you rather not answer - that is fine with me. No probs at all

Smile

You're all too kind. Yep, it's the last three days with the guys (in fact even though two of them are 23, the ladz average age is probably mid-30s) so today they learn to make naan bread I I buy the Indian takeaway.

Love to come to the antipodes. As well as you lot, I have friends in Picton NZ that we have yet to visit.

Best wishes,

Mick

Lets buy him a pint or three in Oz!

Jeremy

Come share your wit and wisdom with us in Australia, Mick!!!

Oh, the stripey cat was a hit! And an absolute 'piece of cake' as they say!

Thanks!

xxxxxxxxxxxxxxxxxxxxxxxxxxxx

Carla...you're joining the bethesdabaker's poignant story just when it's wrapping up. Much of [url=http://www.danlepard.com/forum/viewtopic.php?t=960]the thread[/url] has been zapped due to certain people's sensitivities...if not you have 30 over pages to pore over.

Let's give Mick some more huggs.....

Good to hear you have another recipe you can bake with the boyz.

Who funds the whole exercise? Is it a government job or a church one?

Hi Carla,

Tried out the recipe today with the lads. Even bought a chrome tube to make the grooves for folding as in the pix.

Worked great - as so often happens the results disappeared before the photos were taken.

Thanks again.

Mick

[quote="bethesdabakers"]
Thanks, Carla, that's great. It also helps me with presentation. I've been forming the stollen with the seam on the bottom and obviously have been just a little stingy with the icing sugar.
[/quote]

[url=http://images.google.co.nz/imgres?imgurl=http://www.fotopool.de/photopool1/thumbnails/tg/2005-02/TDG20051130_Stollen13.jpg&imgrefurl=http://www.fotopool.de/main.php%3Fsearch%3Dcat%26searchwords%3Dchriststollen&h=128&w=85&sz=29&tbnid=4GuaITYtDetCjM:&tbnh=91&tbnw=60&hl=en&start=3&prev=/images%3Fq%3Dchriststollen%2Bformen%26nojs%3D1%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG][b]Here[/b][/url] is a link which will show you how to form the stollen perfectly. The pictures show the more common yeast version.

Happy baking.

Dear Carla,

I don't think I have been doing it right.

Thanks again.

Mick

Thanks, Carla. The pix are a bit small (can't click to enlarge...not a member), but on squinting, am I right to say the seam is on the side? Thanks for the little warning note on the butter.

Our weather isn't so bad at the moment. Hot [i]only[/i] half the day.

Surprised

Rains come every afternoon like clockwork, so we get to enjoy cool nights.

[quote="TeckPoh"]
Thanks, Carla. The pix are a bit small (can't click to enlarge...not a member)
[/quote]

I wonder if you could download them onto your puter and then use photoshop or similar to make them bigger? Or will you then just see huge square "pix" (the enlarged version of pixel)??

That sounds lovely, Carla ... what a feast of goodies we will all have for Christmas with all this sharing of great recipes going on!

I think my mango chutney is due to become gifts ... I made a bit much!

Carol.

Smile

Thanks, Carla, that's great. It also helps me with presentation. I've been forming the stollen with the seam on the bottom and obviously have been just a little stingy with the icing sugar.

[quote]
Keep cool so butter does not go rancid (more important for Carol and TP!).
[/quote]

You're not kidding. We've got the first snow of the season on the hills.

Best wishes,

Mick

[quote="bethesdabakers"]
That's fascinating. I never heard of quark stollen before I found this recipe. Do you have a recipe using baking powder?
[/quote]

Yes of course! It is quite common in Germany. I will trnslate one for you.
I must admit that I am not a fan of baking powder creations (nor soda breads etc.) and am always trying to bake everything with sourdough or yeast. But try it out if you like these things.
The major advantage over normal "christstollen" (which is baked with yeast and loads of butter) is that it needs no rest period. You can bake it today and eat it tomorrow.

[img]http://www.myhouseandgarden.com/sto4.jpg[/img]

Here is a recipe:

125g butter,
2 eggs,
200g sugar,
Vanilla,
500g flour,
2-3 teaspoons baking powder (we would use very little baking powder in Germany, maybe half a teaspoon full, as it is just that: baking powder. However here in NZ we would use at least 3 teaspoons of the stuff as it is mixed with wheatflour and starch... - so use your local knowledge),
200g Quark,
1 Lemon zested,
200g raisins (or mixed fruit) soaked in a little rum,
125g almonds chopped finely,
1 pinch cinnamon, cardamom and cloves,
60g mixed peel (if liked).

Beat butter, sugar and eggs together, add quark and spices, then add flour sieved together with baking powder.
Tip onto board and knead briefly then add fruit and nuts and form into a typical stollen form.
Put onto baking tray and bake at 175° C for about an hour.
Cover hot stollen with liquid butter, then sieve icing sugar over it thickly.
This serves to preserve it and keep it from drying out too fast. Can be eaten the next day. Keep cool so butter does not go rancid (more important for Carol and TP!).

Carol!!!!!! You're supposed to help me shortlist, not to make the list longer!

Mmmm....sounds good...those choc-dipped SBs.

TP,

What about a chocolate-dipped shortbread with ginger chunks!

mmmmmmmmmmmmmmmmmmmmmmm

Carol.

Thanks, you guys. I've been having trouble shortlisting what to make for Christmas and now I see this! Sure looks too good to pass...though I'll have to use mascarpone or cream cheese....don't hit me! Mick, those babies look adorable. I can just hear their sweet voices calling, "Make me, Make me!"

Don't think it's humanly possible to make ALL these........at least, not for me...

Confused

christmas pudding
mincetarts
fruit cakes (a dozen minis for giveaways)
stollen (which recipe now???)
pannetone
gingerbreadmen
Fudge
...and a chocolate cake sculpted and decorated into a 3DUnicorn or Hippo.

And this is only the Sweets!

Rolling Eyes

Dear Carla,

That's fascinating. I never heard of quark stollen before I found this recipe.

Do you have a recipe using baking powder?

Mick

[quote="Jeremy"]
just baking some German Pumpkinseed bread with spelt and rye and another Miche 2.2 kilo!
[/quote]

Hey Mr. universal!
Did I not translate some rye bread for you which you expressly needed to bake urgently???
So where is it?
We are waiting...

Razz

Sorry!
Kurbiskorn is just about finished in the ofen!
[size=7]
impatient one that girl![/size]

Jeremy

[quote="Jeremy"]
Sorry! impatient one that girl!
[/quote]

Sure am!

I so like to see nice breads that are higher than mine - just look at my pumpkin bread. Nice taste, nice crumb, but the height!!!

bethesdabakers,
quarkstollen is traditionally baked in Germany with baking powder!

Normal Christstollen with yeast.

And some speciality bakers use a wheat sourdough instead of yeast.

My mother thinks it is an outrageous waste of money to soak fruit in GM, but there you go.

It has been there for a month or so now and smells just amazing ...

Very hot today, expecting 40C!

Blergh.

No baking in here ....

Carol

Smile

Carol I got these recipes for fruit cakes for Christmas from Vogue travel and entertainment AU. I will try making one later after Thanksgiving, will send you a copy of the said recipes, just baking some German Pumpkinseed bread with spelt and rye and another Miche 2.2 kilo!

Wow were 50 degrees today, Faranheit!
Jeremy

Thanks Jeremy!

These will be my first christmas cakes - my mother has always done it but she lives too far away now.

I look forward to the recipes!!

35C in the shade of my verandah and bushfires everywhere.

Quite nasty.

Smile

Hiya Carol,

[quote]
I have 3 kilos of fruit soaking in about $50 worth of Grand Marnier just waiting for a few more weeks before being baked into ... something!
[/quote]

I'm on my way.

Mick

Thanks Mick!

I have 3 kilos of fruit soaking in about $50 worth of Grand Marnier just waiting for a few more weeks before being baked into ... something!

Makes my eyes water when I take the lid off the bucket I have it in ... but it's delicious!

I'll try this.

Carol.

I love christstollen, so this year I decided to make a ton of it, but there is one problem. I have no idea were I can find candied peel. Does any one know if it goes by any other names? I was also wondering if it’s possible to replace quark with cream cheese?

Hi Joseph

All my American cook books use the term "candied peel", and you shouldn't be short of citrus fruits in California.

You can make it yourself -

http://www.jacquespepin.net/members/rec ... peels.html

Mick

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