Cinnamon-Caramel Stollen
The classic German Stollen recipe comes to life in this unique variation: cinnamon and caramel create a perfect pairing, adding warmth and a rich flavor experience to the festive table. The caramel chunks mixed into the dough melt slightly during baking, creating a silky sweetness in every bite. The aroma of cinnamon fills the entire kitchen. This Stollen is an ideal choice for those who love flavors that are different from the usual, yet still traditional. TIP: You can also work the caramel into the dough frozen, so it melts less and remains in nice chunks inside the cake.
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into the lukewarm milk, add a little sugar and flour, and let it proof in a warm place for 10 minutes. TIP: It's ready when it's bubbly and foamy.
2
In a large bowl, combine the flour, remaining sugar, vanilla sugar, salt, and ground cinnamon.
3
Add the egg, melted butter, and the proofed yeast mixture. Knead until you have a smooth, elastic dough.
4
Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size.
5
Roll out the risen dough into a rectangle, sprinkle with the caramel chunks, and gently knead them in.
6
Fold the dough in half lengthwise, so that one side slightly overlaps the other – this is the classic Stollen shape.
7
Place the dough on a baking sheet lined with parchment paper, cover, and let it rest for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
8
Bake for 35-40 minutes, or until golden brown. If the top browns too quickly, cover it with parchment paper.
9
While still warm, dust with powdered sugar. TIP: Brushing with melted butter helps the powdered sugar adhere better and keeps the dough softer for longer.
