Candied Citrus Bread
(0 votes)
(0 votes)
Health Score:
40 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
4333
calories
Calories
Nutritional values
1 stollen contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,333 cal. | (206 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 182 g | (157 %) | ||
| Carbohydrates | 554 g | (369 %) | ||
| Sugar added | 192 g | (768 %) | ||
| Roughage | 17.7 g | (59 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,604 mg | (40 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 114.2 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 261 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 50 grams candied orange
- 50 grams Candied lemon
- 50 grams Cranberry
- 50 grams raisins
- 4 centiliters Rum
- 400 grams Pastry flour
- 1 tsp Baking powder
- 100 grams sugar
- 1 organic lemon (zested)
- 200 grams Quark
- 200 grams softened butter
- powdered sugar (for dusting)
Preparation steps
1.
Combine candied orange peel, candied lemon peel, cranberries and raisins. Chop and soak in rum.
2.
Preheat the oven to 160°C (approximately 325°F).
3.
Combine flour and baking powder on the work surface. Create a well in the middle and add sugar, lemon zest, quark and 150 grams (approximately 5.3 ounces) of butter. Combine with a pastry cutter and knead into a smooth dough. Stir in soaked fruit and shape into a log. Place on a baking sheet lined with parchment paper and bake for about 1 hour. If bread begins to get too dark, cover with aluminum foil.
4.
Remove bread from oven and brush with remaining butter. Dust with powdered sugar, let cool, slice and serve.
