Step 1/4
- 5 mandarins
- 200 g sugar
- 50 ml dark rum
- 30 g dried cranberries
- cutting board
- knife
- saucepan (small)
- fine sieve
- citrus press
- oven rack
- silicone baking mat
- bowl (small)
- rubber spatula
Peel washed mandarins, trimming and discarding the ends. Cut into thick strips and remove as much white pith possible, then dice each strip and transfer to a small saucepan. Cover with water and bring to a boil. Let cook for approx. 5 min., then drain using a fine sieve and return mandarin to the saucepan. Squeeze peeled mandarins using a citrus press. Add juice and some sugar to the pan. Bring to a boil and let cook until all the liquid has evaporated. Place on an oven rack lined with a silicone baking mat and let dry overnight. Once dry, add dark rum and cranberries. Stir to combine, then set aside and let soak.
Step 2/4
- 125 g pistachios
- 80 g white chocolate
- 500 g flour
- 2½ tsp baking powder
- 2 tsp vanilla sugar
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp salt
- 250 g quark
- 125 g unsalted butter
- 2 eggs
- 125 g sugar
- food processor
- kitchen machine with dough hook (e.g. Bosch OptiMUM)
Transfer pistachios to a food processor and chop. Set aside, then chop white chocolate and set aside. Weigh out the flour in a kitchen machine with dough hook. Add baking powder, sugar, vanilla sugar, nutmeg, cinnamon, salt, quark, butter, and eggs and mix on low speed. Increase to medium speed after approx. 1 min. and knead for approx. 5 min. more. Add chopped pistachios and white chocolate, as well as the drained, candied mandarins and cranberries. Mix thoroughly on medium speed for approx. 3 min. then let rest at room temperature for approx. 1 hr.
Step 3/4
- oven
- rolling pin
- pastry brush
- baking sheet
Preheat oven to 180°C/350°F. Flour a work surface and transfer rested dough to work surface and knead, adding more flour as needed. Roll out to a square. Brush with some water, then fold into thirds. Press gently, then transfer to a baking sheet, and bake for approx. 70 min.
Step 4/4
- 125 g unsalted butter
- 75 g confectioner’s sugar
- saucepan (small)
- fine sieve
Melt butter in a small saucepan. Once stollen is golden brown all over, remove from oven and brush with melted butter. Dust with a thick layer of confectioner’s sugar. Repeat once more with the butter and confectioner’s sugar. Enjoy!
in Berlin