Saxon Quark Stollen

• 420 g cake mix
• 80 g mixed dried fruit

• 150 g low fat quark
• 100 g butter
• 1 egg
• 60 g currants or 50 g chopped almonds

• Place the cake mix, quark, butter and egg into a bowl and mix for around 5 minutes using a hand mixer or dough hook at highest speed until the dough is glossy and smooth.
• Add the mixed dried fruit and additional washed currants for a traditional Currant Quark Stollen or the mixed dried fruit with chopped almonds for an Almond Quark Stollen. Leave the dough to rest for around 20 minutes. Flour the work surface and form the dough into a roll. Press the centre of the dough down (lengthways), then fold the dough over from the left side to the right side, work into a traditional Stollen loaf shape, then place the loaf onto the greased baking sheet. Bake according to instructions in a preheated oven.
• Brush the Stollen with melted butter immediately it comes out of the oven and sprinkle with crystal sugar and icing sugar. After 20 minutes brush the Stollen with more melten butter and sprinkle with icing sugar. Once the Stollen has cooled, store it in a cool, dry place.