Banana-Vanilla Stollen
The origin of Stollen dates back to 15th century Germany, where it originally served as a Lenten bread, without butter and sugar. Over time, however, richer, sweeter versions developed, which became an indispensable part of the festive season. This banana-vanilla version is a modern, fragrant, and soft reinterpretation of the classic Christmas cake. The natural sweetness and moisture of the banana make it particularly juicy, while the vanilla adds a delicate aroma to the entire cake. Almonds and raisins bring a slightly crunchy and sweet texture that enriches the taste experience even further. Imagine the aroma of freshly baked Stollen filling the kitchen while it slowly cools on the windowsill. This sweet treat is not only delicious but also a piece of tradition that we can carry on, reinterpreted but with respect. Tip: To make it even more special, you can enrich the dough with grated orange zest.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then crumble the yeast into it. Add one teaspoon of sugar and let it sit for 10 minutes to proof. This activates the yeast, which is essential for the dough to rise.
2
Sift the flour into a large bowl, then add the salt, remaining sugar, melted butter, vanilla extract, and the proofed yeast mixture. Start combining the ingredients until a dough forms.
3
Mash the bananas with a fork until smooth, then mix them into the dough. This adds moisture and natural sweetness to the stollen.
4
Add the raisins and chopped almonds to the dough and knead thoroughly. Tip: Soaking the raisins in lukewarm water beforehand will make them even softer.
5
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. It's important to choose a draft-free place for proofing.
6
On a floured surface, shape the dough into a long stollen shape and place it on a baking sheet lined with parchment paper. Tip: For the classic shape, fold the dough in half, but not completely, to create its signature form.
7
Preheat the oven to 350°F (180°C) and bake the stollen for about 35-40 minutes, or until golden brown. Watch the top: if it starts to brown too quickly, cover it with aluminum foil.
8
While the stollen is still warm, brush it with melted butter, then sprinkle it with powdered sugar. This step gives it its classic, festive appearance.
