Grape Stollen
Stollen, or originally Christstollen, is one of the best-known German Christmas pastries. It originated in 15th-century Saxony, initially as a simple bread eaten during Lent. Later, after the introduction of butter dispensation, a richer, buttery version was created, filled with dried fruits and nuts. The grape-enriched version brings a special, fresher flavor to the classic recipe – combining tradition and creativity. As the grapes steam in the dough, they make the inside juicy and exceptionally aromatic. The secret to success is gentle kneading and the correct folding technique, which preserves the shape of the fruits. Tip: you can toss the fruits in a little flour before mixing them into the dough so that they don't sink during baking. This dessert is an ideal choice for winter evenings, Christmas entertaining, or even with morning coffee – a true slice of festive atmosphere in every bite.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add one teaspoon of sugar, and let it proof for 10 minutes. It's ready to use when it becomes foamy.
2
Sift the flour into a large mixing bowl, then mix with the sugar, salt, and cinnamon. Make a well in the center, then pour in the proofed yeast, melted butter, and eggs. Mix well, then start kneading.
3
Knead into a smooth, elastic dough for about 10 minutes. If it's sticky, you can add a little flour, but be careful not to make it too dry.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, halve the grapes if they are large, and prepare the raisins, orange peel, and walnuts.
5
Once the dough has risen, punch it down, then gently work in the fruits and walnuts. Be careful not to break the grapes completely – this will help retain their juiciness.
6
Shape the stollen: flatten it into a rectangle, fold the long sides in so that you get a convex ridge in the middle. Place on a baking sheet lined with parchment paper and cover to let rise again for 30 minutes.
7
Preheat the oven to 350°F (180°C). Bake the stollen for 40-45 minutes, or until golden brown. Tip: If the top browns too quickly, cover it with aluminum foil.
8
Immediately after baking, brush the top with melted butter and sprinkle with powdered sugar. Let it cool completely before slicing, as the grapes can make the inside juicy.
