Mini-Stollen with Quark

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Mini-Stollen with Quark
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1284
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,284 kcal(61 %)
Protein23.22 g(24 %)
Fat68.81 g(59 %)
Carbohydrates144.39 g(96 %)
Sugar added24.95 g(100 %)
Roughage5.81 g(19 %)
Vitamin A415.49 mg(51,936 %)
Vitamin D0 μg(0 %)
Vitamin E7.78 mg(65 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.31 mg(28 %)
Niacin4.56 mg(38 %)
Vitamin B₆0.24 mg(17 %)
Folate40.57 μg(14 %)
Pantothenic acid0.44 mg(7 %)
Biotin28.83 μg(64 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C18.98 mg(20 %)
Potassium795.19 mg(20 %)
Calcium340.55 mg(34 %)
Magnesium64.59 mg(22 %)
Iron5.8 mg(39 %)
Iodine6.37 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids28.76 g
Cholesterol125.14 mg

Ingredients

for
4
Ingredients
150 grams
50 grams
50 grams
50 grams
dried cherries
50 grams
4 centiliters
400 grams
1 teaspoon
100 grams
1
organic Orange (zest only)
200 grams
200 grams
soft Butter
Powdered sugar (for dusting)
How healthy are the main ingredients?
cherries

Preparation steps

1.

In a dry sauté pan, toast the hazelnuts and pour out onto a cloth. Rub to remove the skins and then chop coarsely.

2.

Chop the orange peel, lemon peel, cherries, and raisins. Combine with the rum and let soak.

3.

Preheat the oven to 180°C (approximately 350°F).

4.

Mix the flour with the baking powder on a work surface and make into a mound. Make a well in the center and add the sugar, orange zest, quark, and 150 grams (about 5 1/2 ounces) butter to the well. Cut these ingredients into the flour and knead quickly into a smooth dough. Work in the soaked fruits and hazelnuts. Shape the dough into 3 or 4 small loaves.

Transfer to a baking sheet lined with parchment paper (make strips of stacked aluminum foil to keep the stollen separated as they bake if desired) and bake for about 45 minutes. If the stollen are getting too dark as they bake, cover with aluminum foil.

5.

Remove the stollen from the oven and rub with the remaining butter. Quckly dust them with powdered sugar while they still warm and the butter is melted. Let cool completely on wire cooling racks.

To serve, slice the stollen.