APPLE STOLLEN RECIPE RECIPES

Steps:

• For the dough, beat the butter until creamy, gradually add sugar, eggs and salt and continue beating until creamy. Drain the quark and stir into the dough. Stir together the flour and baking powder and knead into the dough with the dough hook of a hand mixer. Add milk as needed to make a smooth dough. Press dough with lightly floured hands onto a parchment-lined baking sheet into a thick oval about 25 x 16 cm (approximately 10 x 6 inches). 
• For the filling, place the marzipan between plastic wrap and roll into an oval about 20 cm x 8 cm (approximately 8 x 3 inches). Place the marzipan on half of the dough. Brush with apple jelly and sprinkle with the almonds. Peel, quarter, core and dice the apple. Mix apples and cinnamon and spread on the marzipan. Fold the dough over the filling and seal. Shape into a stollen. 
• Bake in preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for about 60 to 75 minutes. Immediately after baking, brush with butter and dust thickly with powdered sugar. Slice before serving.

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.