Recipes in the world of Flavilo

Coffee-Caramel Stollen slices served

Coffee-Caramel Stollen

This coffee-caramel delight is a reimagined version of the classic German Stollen, blending the traditional recipe with modern flavors. The aroma of coffee and the sweet, smooth taste of caramel harmonize perfectly with the butter-rich cake dough. Stollen originally comes from Dresden in the 15th century, where over time it became one of the most popular cakes during the festive season. The coffee-caramel version is especially popular among adults, served with an afternoon coffee or as a dessert after an elegant dinner. Proper proofing of the dough and the consistency of the cream are crucial for a good result – don't skimp on the rising time, and don't let the caramel cool completely before shaping. It also makes an excellent gift – a guaranteed success in a beautiful box or wrapped in cellophane.

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3200 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 2 tsp Instant coffee powder
⭕ 50 ml Heavy cream
⭕ 100 g Caramel pieces
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Crumble the yeast into the lukewarm milk, add a little sugar and flour, then let it proof in a warm place for about 10 minutes. TIP: Do not use milk that is too hot, as it may kill the yeast!

    2

    In a large bowl, combine the flour, remaining sugar, salt, and vanilla sugar. This forms the dry base of the dough.

    3

    Add the proofed yeast, egg, and melted butter. Knead until you have a smooth, elastic dough. TIP: If it's too sticky, add a little flour, but don't make it too stiff!

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size.

    5

    Meanwhile, prepare the coffee cream: heat the heavy cream until simmering, then dissolve the instant coffee powder in it. Cool to room temperature.

    6

    Roll out the risen dough into a rectangle. Spread the coffee cream mixture evenly over the dough, then sprinkle with the caramel pieces, ensuring they are evenly distributed.

    7

    Shape the stollen: fold the dough lengthwise so that one half slightly overlaps the other.

    8

    Place on a baking sheet lined with parchment paper, cover, and let it rest for another 15 minutes. Preheat the oven to 350°F (180°C).

    9

    Bake for 35-40 minutes, or until the stollen is golden brown. If it browns too quickly, cover it with aluminum foil.

    10

    After cooling slightly, dust generously with powdered sugar. TIP: Use a sieve to dust the powdered sugar for an even coating.