Maracuja Stollen
Stollen is a world-famous German holiday bread with traditions dating back to 15th-century Dresden. Originally a strict Lenten food, it has evolved over time into a rich, buttery, fruity dough. This modern version refreshes the classic form with exotic passion fruit, which enriches the dough with sweet and tart notes. The creaminess of the white chocolate perfectly balances the vibrant character of the passion fruit. As it bakes, the aroma of fruit and chocolate fills the kitchen – creating a truly tropical Christmas atmosphere. TIP: The filling should not be too juicy, otherwise the dough may become soggy. This stollen is a great choice for those who want to try something new among the holiday classics, but it is also an excellent gift!
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into the lukewarm milk, add a little sugar and a tablespoon of flour. Stir well and let it rest for 10 minutes until foamy. TIP: The yeast is good if the top becomes foamy and thick.
2
In a large bowl, mix the flour, the remaining sugar, vanilla sugar, and a pinch of salt. This forms the base of the dough.
3
Add the egg, the proofed yeast mixture, and the melted butter. Knead into a smooth, slightly soft dough. TIP: Do not over-knead, just until it pulls away from your hands.
4
Cover the dough and let it rest in a warm place for about 45-60 minutes, until it doubles in size. Meanwhile, prepare the filling.
5
Mix the passion fruit pulp with the white chocolate chips. If it's too juicy, drain it slightly through a sieve to prevent the dough from becoming soggy.
6
Roll out the risen dough into a rectangle and spread the passion fruit and white chocolate filling evenly over it.
7
Fold the dough lengthwise in half, so that one side slightly overlaps the other. This gives the stollen its shape.
8
Place it on a baking sheet lined with parchment paper, cover, and let it rest for another 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
9
Bake for 35-40 minutes, until golden brown. If the top browns too quickly, cover it with parchment paper.
10
Remove from the oven, let it cool slightly, then dust with powdered sugar. TIP: Apply the powdered sugar using a sieve for a fine and aesthetic finish.
