Coffee and White Chocolate Stollen
After the classic fruit and spice versions of Stollen, this modern twist is a real treat: the deep aroma of coffee and the silky sweetness of white chocolate perfectly complement each other. The white chocolate melts slightly during baking, creating soft, sweet spots in the slices, while the coffee discreetly permeates the dough. The base of the recipe is the same butter-rich yeast dough that is characteristic of classic stollens, but this time it is complemented by a contemporary flavor profile. TIP: If you want an even more intense coffee flavor, you can mix a little instant coffee powder into the dough along with the flour.
Ingredients for this recipe
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Preparation Steps
1
Combine the cooled coffee with the lukewarm milk, crumble in the yeast, and stir in one teaspoon of sugar and one tablespoon of flour. Let it proof for 10 minutes. TIP: The milk should not be warmer than 98°F (37 °C), otherwise, the yeast won't activate.
2
In a large bowl, whisk together the flour, sugar, vanilla sugar, and a pinch of salt. Add the melted butter, egg, and the coffee-yeast mixture. Knead until you have a smooth, slightly soft dough.
3
Cover the dough and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
4
On a lightly floured surface, roll the risen dough into a rectangle. Sprinkle the roughly chopped white chocolate over the dough, and gently press it in.
5
Fold the dough in half lengthwise, so that one side slightly overlaps the other – this is the classic Stollen shape.
6
Place the stollen on a baking sheet lined with parchment paper, cover it, and let it rest for another 15 minutes. Preheat the oven to 350°F (180°C).
7
Bake for 35-40 minutes, or until golden brown. If the top is browning too quickly, cover it with parchment paper.
8
While still slightly warm, dust generously with powdered sugar. TIP: Brush the top with melted butter beforehand, so the powdered sugar adheres better and the cake stays softer longer.
