Recipes in the world of Flavilo

Sliced Crunchy Caramel Stollen, sprinkled with powdered sugar

Crunchy Caramel Stollen

Stollen is a traditional German bread, an iconic sweet of the Christmas holidays. Over the centuries, many variations have been created, with the crunchy caramel version being one of the most modern and exciting reinterpretations. Adding caramel not only adds a special sweetness but also texture to the cake, making every bite an experience. During baking, the caramel pieces partially melt and partially retain their crunchy texture – this gives the stollen its characteristic uniqueness. Tip: It's worth preparing the caramel at home in advance and letting it solidify so that you can control the size of the pieces. Another good trick is to only work some of the caramel into the top, making it extra crunchy. This version is an ideal choice for those with a sweet tooth, as a Christmas gift, or as a dessert with a hot cup of tea – every slice hides a small surprise, accompanied by the crunch of the caramel.

Prep Time 30 min
Preparation 45 min
Total 1 hr 15 min
3600 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g Flour
⭕ 250 ml Milk
⭕ 25 g Yeast
⭕ 80 g Granulated Sugar
⭕ 200 g Butter
⭕ 2 Eggs
⭕ 1 tsp Salt
⭕ 10 g Vanilla Sugar
⭕ 150 g Hard Caramel Pieces
⭕ 30 g Powdered Sugar

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    Preparation Steps

    1

    Warm the milk slightly, crumble the yeast into it, add a teaspoon of sugar, and let it proof for 10 minutes until foamy.

    2

    In a bowl, combine the flour, granulated sugar, vanilla sugar, and salt. Add the melted butter, eggs, and the proofed yeast mixture. Mix well, then start kneading the dough.

    3

    Knead into a smooth, elastic dough for about 10 minutes. If it's too sticky, add a little flour, but not too much, or it may dry out.

    4

    Cover the dough and let it rise in a warm place for 1 hour, until doubled in size. Meanwhile, chop the hard caramel pieces into pea-sized pieces.

    5

    Punch down the risen dough, then gently knead in the caramel pieces. Tip: If you want to preserve the caramel's crunchiness, hold back a few and sprinkle them on top at the end of shaping.

    6

    Shape the dough into the classic stollen form: roll out the dough, then fold it lengthwise so that a small bulge remains in the middle. Place on a baking sheet lined with parchment paper and let rise for another 30 minutes.

    7

    Preheat the oven to 350°F (180°C). Bake for 40–45 minutes, until golden brown. Tip: If it browns too quickly, loosely cover it with aluminum foil.

    8

    Brush the freshly baked stollen with butter, then sprinkle with powdered sugar. It is important to let it cool completely, so that the caramel solidifies and remains crunchy.