Apricot and Pistachio Stollen
- For the stollen dough
- 250 grams Quark
- 150 grams butter
- 150 grams sugar
- 500 grams Pastry flour
- 1 packet Baking powder
- 1 teaspoon Gingerbread spice
- 2 eggs
- 1 Vanilla bean (halved lengthwise and seeds scraped out)
- 4 centiliters Rum
- 250 grams Currants
- 150 grams Candied lemon (finely chopped)
- 100 grams Almond slivers
- For the filling
- 50 grams dried Apricot (finely chopped)
- 50 grams Pistachio (finely chopped)
- 100 grams Marzipan
- 50 grams powdered sugar
- ½ Vanilla bean (halved lengthwise and seeds scraped out)
For the filling: Combine all ingredients together and knead until smooth. Shape into a 4 cm (approximately 1 1/4 inch) thick log, around 30 cm (approximately 12 inches) long. Wrap in plastic wrap and chill.
For the stollen dough: Beat the quark, sugar, eggs, vanilla bean seeds and rum until smooth. Stir in the butter then mix in the remaining ingredients and knead until smooth. On a floured work surface, shape the dough into a 30 cm (approximately 12-inch) long loaf. Use the edge of your hand (or a rolling pin) to make a well in the middle. Add the chilled filling log and wrap the dough around the filling. Shape into a traditional stollen and place on a greased baking sheet.
Bake in a preheated oven (180°C) (approximately 350°F) for about 1 hour 15 minutes.
For the coating: Melt the butter and brush over the stollen every 20 minutes. Remove the stollen from the oven. Mix the remaining butter with the sugar and vanilla bean seeds and then brush over the stollen. Let cool and coat with the powdered sugar.