For the Christmas moist Topfenstollen, mix the flour with the baking powder, then crumble with the cubed butter.
Then add all the remaining ingredients and knead into a smooth dough.
Shape the dough into a stollen and place it on a baking tray lined with baking paper. Bake the Stollen in a preheated oven at 170 °C top and bottom heat for about 60 – 70 minutes.
Brush the still warm, Christmasy, juicy Topfenstollen with melted butter and immediately sprinkle with powdered sugar.
Preparation Tip:
Citrus lovers can add diced candied lemon peel and candied orange peel to the dough of the Christmas moist curd stollen.