Recipes in the world of Flavilo

Gingerbread Stollen sliced and dusted with powdered sugar

Gingerbread Stollen

The origin of Stollen dates back to 15th century Germany, where it was served as a Christmas specialty. The rich dough cake, filled with dried fruits and nuts, was originally baked as a Lenten dish, without butter, but later - with the butter permit - became really popular. The gingerbread version has become a favorite in modern households, combining the classic stollen structure with the fragrant, warm flavors of gingerbread. The powdered sugar coating symbolizes a white Christmas. This cake is ideal for Advent breakfasts, festive tea parties, or as a baked gift. Tip: it can be stored airtight for up to 1-2 weeks, and its flavor will only deepen.

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
⭕ 7 g Dry yeast
⭕ 200 ml Warm milk
⭕ 80 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 150 g Mixed dried fruit
⭕ 80 g Chopped nuts or almonds
⭕ 2 tsp Gingerbread spice mix
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Sift the flour into a large bowl, then add the dry yeast, sugar, gingerbread spice mix, and stir to combine. Tip: You can mix the spice blend the night before to allow the flavors to meld.

    2

    Pour in the warm milk, melted butter, and whole egg, then knead thoroughly. You can use your hands or a stand mixer. The dough is ready when it's elastic and slightly soft to the touch.

    3

    Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. In the meantime, prepare the dried fruit and nuts/almonds.

    4

    Once risen, knead in the dried fruit and nuts. Distribute evenly so that every slice contains some.

    5

    Shape the dough into the classic stollen form: roll it out into an oval, fold one side lengthwise over the other, so that one side slightly covers the other.

    6

    Place on a baking sheet lined with parchment paper, and let it rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) using the upper and lower heat setting.

    7

    Bake for 35-40 minutes, or until golden brown. If the top starts to brown too quickly, cover it with parchment paper. After baking, let it cool completely.

    8

    Generously dust the cooled stollen with powdered sugar. Tip: It's best to let it sit for at least 1-2 days, as this will make it even more delicious – the spices will meld together.