Recipes in the world of Flavilo

Punch and chocolate Stollen sliced, dusted with powdered sugar

Punch and Chocolate Stollen

Stollen is originally a festive German sweet bread with a tradition spanning generations. This punch and chocolate version is a modern reimagining of the classic recipe. The punch flavoring lends a pleasant, fragrant, slightly fruity character to the bread, further enhanced by the dark chocolate chunks. The rosy interior is a surprise not only in taste but also in appearance. Tip: If you're making it for guests, the contrasting color and taste will make the presentation truly special when sliced. Perfect accompaniment to a festive coffee or liqueur!

Prep Time 35 min
Preparation 40 min
Total 1 hr 15 min
3420 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
⭕ 100 g Dark chocolate chunks
⭕ 2 tsp Punch flavoring extract
⭕ 1 pinch Pink food coloring (optional)
⭕ 1 tsp Gingerbread spice mix
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Sift the flour into a large bowl, add the dry yeast, sugar, and gingerbread spice mix. Whisk the dry ingredients together until well combined.

    2

    Add the warm milk, melted butter, egg, and punch flavoring extract. If desired, mix in a pinch of pink food coloring for a rosy hue. Knead until a smooth, elastic dough forms.

    3

    Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

    4

    Gently fold the dark chocolate chunks into the risen dough, ensuring they are evenly distributed.

    5

    Shape the dough into a classic stollen loaf. Roll the dough into an oval shape, then fold one half over the other, slightly overlapping.

    6

    Place the stollen on a baking sheet lined with parchment paper and let it rest for another 30 minutes. Preheat the oven to 350°F (180°C).

    7

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

    8

    Dust the cooled stollen generously with powdered sugar. Tip: The punch flavor and chocolate will intensify overnight!