Blueberry Cinnamon Stollen
Blueberry Cinnamon Stollen is a unique variation of the German Christmas bread, combining the traditional shape with a fruity, fresh, and spicy flavor profile. The warmth of cinnamon and the slightly tart character of blueberries complement each other perfectly, resulting in a truly festive cake. The history of stollen dates back to 15th-century Dresden, where it was first made without butter, gradually becoming richer over time. Tip: You can also add grated orange zest to the dough for an even more citrusy effect. It goes perfectly with a mug of hot tea or spiced mulled wine!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl. Add the dry yeast, sugar, ground cinnamon, and gingerbread spice mix. Mix well to ensure the flavors are evenly distributed.
2
Add the warm milk, melted butter, and the egg. Knead until you have a smooth, elastic dough. If it's too soft, add a little more flour.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4
Knead the dried blueberries into the risen dough, distributing them evenly throughout.
5
Shape the dough into a classic stollen: roll it into an oval shape, then fold one side lengthwise over the other, slightly overlapping.
6
Place on a baking sheet lined with parchment paper and let rest for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) with the upper and lower heat setting.
7
Bake for 35–40 minutes, or until golden brown. If necessary, cover with parchment paper to prevent excessive browning.
8
Let it cool completely, then dust with powdered sugar. Tip: the flavors will meld even better after 1-2 days of storage!
