Yeast-free stollen

• Produce

  • 125 g Currants
  • 100 g Peel, mixed
  • 125 g Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 drops Almond extract
  • 3 tsp Baking powder
  • 200 g Caster sugar
  • 1 Icing sugar
  • 4 drops Lemon extract
  • 500 g Plain flour
  • 1 pinch Spice, mixed
  • 3 tsp Vanilla sugar

• Nuts & Seeds

  • 125 g Almonds, ground

• Dairy

  • 200 g Butter
  • 2 tbsp Butter
  • 250 g Quark

• Beer, Wine & Liquor

  • 2 tbsp Rum

Found on allrecipes.co.uk

Description

Ingredients

• 500g plain flour
• 3 teaspoons baking powder (15g)
• 200g caster sugar
• 3 teaspoons vanilla sugar
• 4 drops almond extract
• 4 drops lemon extract
• 2 tablespoons rum
• 1 pinch mixed spice
• 2 eggs
• 200g butter
• 250g quark
• 125g raisins
• 125g currants
• 125g ground almonds
• 100g mixed peel
• 2 tablespoons melted butter, for brushing
• icing sugar, as needed

Directions

• Preheat the oven to 180 C / Gas 4. Combine all ingredients (except for the 2 tablespoons butter and icing sugar) and mix into a smooth and soft dough. Form into a log and place on a baking tray lined with parchment. Bake stollen for 60 to 75 minutes, till well risen and golden brown. Remove from oven and immediately brush with melted butter, then dust with icing sugar.