Chocolate Orange Stollen
Stollen, Germany's iconic festive bread, has been a staple on Advent tables since the 15th century. This chocolate orange version adds a modern twist to the classic recipe: the rich character of dark chocolate pairs perfectly with the citrusy freshness of candied orange peel. The harmony of flavors creates a festive atmosphere, while the warmth of the spices deepens the experience. This version is an excellent choice for those who love the combination of sweet and bittersweet flavors. Tip: you can also add a little orange liqueur to the dough for an even more aromatic result!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl. Add the dry yeast, sugar, and gingerbread spice mix. Whisk together thoroughly to ensure the yeast and spices are evenly distributed.
2
Pour in the warm milk, melted butter, and the egg. Knead until a smooth, slightly soft dough forms. If the dough is too sticky, 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. Meanwhile, chop the dark chocolate and candied orange peel.
4
Knead the chocolate chips and candied orange peel into the risen dough. Make sure they are evenly distributed throughout.
5
Shape the dough into a classic stollen shape: roll it out into an oval, then fold one side lengthwise over, slightly covering the other side.
6
Place on a baking sheet lined with parchment paper and let it rest for another 30 minutes. Preheat the oven to 350°F (180°C).
7
Bake for 35–40 minutes, or until golden brown. If the top browns too quickly, cover it with parchment paper. Let it cool completely.
8
Dust the cooled stollen generously with powdered sugar. Tip: The flavor will be even more intense after 2-3 days of storage.
