Don't you think pannetone is like so last year? Christmas 2006 says 'Quark Stollen!'
Strong Bread Flour 610g
Yeast 2 tsp
Sugar 1 tsp
Candied Peel 150g
Dark Rum 210g
Orange Juice 225g
Strong Bread Flour 1110g
Salt 2 tsp
Day before. Mix the quark with the water and milk. Mix the solids and mix in the liquids. Cover with clingfilm.
Day Before. Cover the fruit with the rum and orange juice. Stir occasionally.
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.
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.
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 for about 45 minutes.
Bake at 190C, 375F, Gas 5 in a preheated oven for about an hour.
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.