Chia Seed Stollen
The history of Stollen dates back over five hundred years, and many variations have developed over time. This Chia Seed Stollen is a modern twist on the classic German Christmas loaf. Chia seeds not only improve the texture but also add valuable nutrients to the cake, making it an ideal choice for those who want to enjoy traditional flavors in a slightly healthier way. Soaking the chia seeds before adding them to the dough ensures moisture and elasticity. The result is a dense yet soft, flavorful cake that deserves a place on the Christmas table - and remains delicious for days afterward.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a bowl, add the yeast, sugar, and gingerbread spice mix. In another bowl, soak the chia seeds in 6 tablespoons of lukewarm water and let them sit for 10 minutes, until they develop a gel-like consistency.
2
Add the warm milk, melted butter, egg, and soaked chia seeds to the flour mixture. Knead thoroughly until you have a smooth, slightly soft dough.
3
Cover and let rise in a warm place for 1 hour. The dough should double in size.
4
Knead in the mixed dried fruit. Distribute it evenly throughout the dough.
5
Shape the stollen into its classic oval form: roll out the dough, fold one edge lengthwise over the other, slightly overlapping it.
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) using the upper and lower heat setting.
7
Bake for 35–40 minutes, until golden brown. If the top starts to brown too quickly, cover it with parchment paper. Let it cool completely.
8
Dust the cooled stollen generously with powdered sugar. Tip: Stored in an airtight container, the flavors will meld together even more beautifully over 2-3 days.
