Monday February 23, 2026
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 500g flour
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 pinch of salt
- 1 small bottle rum essence
- grated lemon zest
- 1 pinch ground cardamom
- 2 eggs
- 200g butter (softened)
- 250g quark (low-fat)
- 1 packet candied orange peel (orangeat), finely chopped
- 1 packet candied lemon peel (zitronat), finely chopped
- 125g raisins
- 125g currants (soaked in rum overnight)
- 150g chopped almonds
- 100g sugar
For brushing and dusting:
- 50g butter, melted
- About 1 small coffee cup of icing sugar
Methods
- Soak the raisins and currants in rum the day before baking. Drain well before use.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- In a large bowl, mix the flour, baking powder, vanilla sugar, sugar, salt, cardamom and lemon zest.
- Add the softened butter, eggs, quark and rum essence. Mix until a smooth, soft dough forms.
- Fold in the soaked raisins, currants, chopped almonds, candied orange peel and candied lemon peel.
- Shape the dough into a classic stollen loaf and place it on the prepared baking tray.
- Place the tray on the oven rack in the lower third of the oven. Immediately reduce the temperature to 175–180°C.
- Bake for approximately 1 hour. Cover the stollen loosely with baking paper during the last 20 minutes to prevent over-browning.
- Remove from the oven and immediately brush the hot stollen generously with the melted butter.
- Dust with half of the icing sugar using a sieve. Allow the stollen to cool completely.
- Once fully cooled, dust with the remaining icing sugar before serving.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
