Makes 1 large loaf


500gquark or strained yogurt
225gmelted butter
1tspground nutmeg
1tspground cardamom
2Tbspbaking powder
1tspbaking soda
1tspalmond extract
1Tbspvanilla extract
1tsplemon extract or zest of 1 lemon
90gwhite raisins
90gzante currants
125gsliced almonds
225gmelted butter, for coating
125gpowdered sugar


  1. Soak raisins in rum and preheat oven to 325 F.
  2. Cream eggs and sugar.
  3. Add melted butter, extracts, quark or yogurt, and rum.
  4. In another bowl, combine flour, baking powder, baking soda, nutmeg, cardamom, and salt.
  5. Add about a third of the dry ingredients to the sugar and eggs, add the raisins and sliced almonds, then gradually add the rest of flour until the dough just comes together.
  6. Form a rough loaf on a parchment paper-lined cookie sheet and bake for around 80-90 minutes, until the inside registers around 200 degrees.
  7. Let the stollen cool for an hour or so, then brush with melted butter and sift powdered sugar onto the melted sugar. Dab a layer of melted butter onto the powdered sugar, then sift another layer of powdered sugar. Repeat this until you have a layer of icing around 1cm thick. Let cool before slicing.


This is a recipe based on my Dad's stollen. Stollen is traditionally made with yeast, but this version uses baking powder and baking soda instead. My dad always used to start this recipe on Christmas Eve late at night and finish sometime in the middle of the night. By Christmas morning there was always a Stollen ready for breakfast.