Pineapple Stollen
The origin of Stollen dates back to 15th century Germany, where it was first made in Dresden as a Christmas specialty. Initially, it consisted of more modest ingredients, but over time it was enriched with butter, sugar and dried fruits. This pineapple version is a reimagining of the classic recipe, enriched with a tropical twist, which preserves traditions while offering a modern taste experience. Imagine the aroma of freshly baked Stollen filling the kitchen, while the powdered sugar slowly melts on the golden brown dough – pure festive magic. To achieve the perfect texture, make sure the butter is not hot when adding it to the dough. This sweet treat is an ideal choice for holiday breakfasts or as a dessert to welcome guests - especially if you want to serve something truly special.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, measure the lukewarm milk, crumble in the yeast, add 1 teaspoon of sugar and 1 tablespoon of flour. Stir to combine, then cover and let rest in a warm place for about 10 minutes, or until foamy. TIP: If it doesn't start, the milk was probably too cold or the yeast has expired.
2
In a large bowl, combine the flour, remaining sugar, salt, vanilla sugar, and grated lemon zest. This will give your dough its base flavor.
3
Add the yeast mixture, the lightly beaten egg, and the melted (but not hot) butter. Knead by hand or with a mixer until you have a smooth, elastic dough. TIP: The dough is ready when it pulls away from the sides of the bowl but is still slightly soft to the touch.
4
Cover the bowl with a clean kitchen towel and let rise in a warm place for about 45-60 minutes, or until doubled in size. TIP: Choose a warm, draft-free place, such as a slightly preheated (but turned off!) oven.
5
Meanwhile, chop the dried pineapple. Once the dough has risen, knead it in evenly. TIP: If it is very sticky, sprinkle your hands and the work surface with a little flour.
6
Shape the dough into an oval log, then fold it lengthwise in half so that it is not completely overlapped - this will give you the classic Stollen shape.
7
Place on a baking sheet lined with parchment paper, cover, and let rest for another 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
8
Bake the Stollen for about 35-40 minutes, or until golden brown. TIP: If it browns too quickly, cover it with parchment paper or foil.
9
Once you remove it from the oven, let it cool slightly, then dust with powdered sugar. TIP: Use a sieve to spread the powdered sugar evenly over the top.
