Christmas Stollen Through Time

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!

Weihnachstollen 
 
Ingredients:
500g flour (i.e. a light spelt flour 630)
1 package baking powder 
120g sugar
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
2 eggs
125g butter
50g oil (i.e. sunflower)
250g Quark (low fat - 10%)
125g currants
150g raisins
150g grated almonds or hazelnuts
50g (candied lemon peel – in GermanZitronat)
50g (Candied orange peel – in German Orangat)
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For coating after baking:
50g butter
icing sugar
 
preheat oven 250 °C
bake 50-60 min at 170 °C conventional oven
 
Method:
 

• Let the butter go soft by bringing up to room temperature. Wash raisins and currants and dry them well. If too wet sprinkle flour over them.
• Mix all ingredients in a big bowl in the order of the list of ingredients, ideally using a food mixer (gently). When the dough gets too heavy use the dough hook (or similar)
• Sprinkle and spread flour on worktop and put the mixed dough on top. Using a rolling pin or your hands flatten the dough a bit, forming a big oval. Then flap one long side over the other side leaving the bottom side sticking out a few centimetres.
• Place in preheated oven and adjust the heat down to 170°CWatch that it doesn’t get too dark. If not ready – cover with aluminium foil until baked through.
• When done take it out of the oven and cover the hot Stollen with butter and sprinkle a good amount of icing sugar over it. Let cool down on a rack. 
• Ready!