Nut and Quark Stollen

Preheat the oven to 180 °C fan (or 200 °C conventional).

Roast the hazelnuts in a pan without fat, then let them cool completely.

Finely grind the roasted hazelnuts.

Stir the ground nuts with 100 g sugar, 30 g melted butter, 1 tsp lemon zest and 70 ml milk and set aside.

Beat 200 g soft butter with 150 g sugar, 2 tsp lemon zest and a pinch of salt until creamy.

Add the eggs one at a time, stirring briefly after each.

Stir the low-fat quark into the butter mixture.

Sift the flour and baking powder together and mix with the ground almonds.

Add the flour mixture to the butter-quark mixture and quickly knead into a smooth dough.

Roll the dough out on a lightly floured surface into a square of about 40 × 40 cm.

Spread the nut mixture evenly over the dough, leaving a small border free.

Fold one side of the dough up to the middle, then fold the other side over halfway and press lightly to seal.

Line a baking sheet with baking paper and place the stollen on it.

Bake the stollen for 50–60 minutes.

Immediately brush the hot stollen with 100 g melted butter and dust with 50 g powdered sugar.

Wrap the stollen in aluminum foil and chill.

The next day, brush again with 100 g melted butter and dust with 50 g powdered sugar.

Wrap again and chill once more.

On the third day, unwrap, slice and serve.