Stollen at Christmas is a must. Here is a recipe that goes back several generations - to Stuttgart 1930s. I can imagine a relative on my wife's side making this in her kitchen, all those years ago.
And now my wife makes it, here in our home in Munich. It's amazing - not too difficult at all - Stollen through time!
500g flour (i.e. a light spelt flour 630)
1 package baking powder
1 package vanilla sugar
1 pinch of salt
1 tblsp rum or port or similar
A few drops of lemon juice
Grated lemon peel
Small pinch of grated cardamon
Small pinch of grated nutmeg
50g oil (i.e. sunflower)
250g Quark (low fat - 10%)
150g grated almonds or hazelnuts
50g (candied lemon peel – in GermanZitronat)
50g (Candied orange peel – in German Orangat)
For coating after baking:
preheat oven 250 °C
bake 50-60 min at 170 °C conventional oven
A window on our Christmas market, Munich. Children looking up at Santa with eyes full of wonder, adults sipping Glühwein, its aroma fragrant on the chilly air, musicians playing Alpine pieces, an older couple dressed in traditional Bavarian clothes making their way through the throng, kiosks selling stars carved from sweet smelling pine wood, others selling cheeses, meats, fabrics. All the way home I was thinking how the market brings people together. Makes the city local.