Quince Stollen
Quince is a classic fruit in Hungarian rural kitchens, used to make various preserves, jams, and compotes – but its use in stollen is a real specialty. This version of the German-origin holiday bread combines the traditional spiced dough with the tart-sweet character of quince. The soft but firm texture of the quince perfectly harmonizes with the soft cake dough. Tip: It will be even more flavorful if you add some cinnamon or cloves to the cooking water! It goes perfectly with a mug of hot tea or cider on winter evenings.
Ingredients for this recipe
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Preparation Steps
1
Cook the quince in advance: peel, dice into small cubes, and cook in a little water until tender. Drain well, cool completely, and set aside for the dough.
2
Sift the flour into a bowl, add the yeast, sugar, lemon zest, and gingerbread spice mix. Mix well.
3
Add the warm milk, melted butter, and egg. Knead until you have a smooth, elastic dough. If it's sticky, adjust the consistency with a little flour.
4
Cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
5
Gently knead the cooked quince into the risen dough. Be careful not to break the quince pieces, but distribute them evenly.
6
Shape into a stollen: roll the dough into an oval, then fold one side back over so that it slightly covers the other. Place on a baking sheet lined with parchment paper.
7
Let it rest for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) using the conventional setting (top and bottom heat). Bake for 35–40 minutes, or until golden brown. If it browns too quickly, cover with parchment paper.
8
Cool completely, then dust generously with powdered sugar. Tip: It tastes best after 2–3 days when the flavors have melded together. Store in an airtight container.
