Spicy Chili Stollen
This spicy chili version is a bold new twist on the classic German Stollen. The combination of chocolate and chili encased in the traditional bread form is both exciting and surprising. The history of Stollen dates back to 15th-century Dresden, but this interpretation adapts to modern tastes, especially for those who love the contrasts of sweet and spicy. The chili adds not only heat but also warmth to the festive cake, while the dark chocolate complements it with a rich, creamy character. The stollen is a perfect Christmas surprise for those who want something truly special. TIP: The amount of chili flakes can be increased or decreased to taste – beginners should start with less! It goes especially well with a cup of hot cocoa or coffee, but it also stands its ground with a glass of sweet wine.
Ingredients for this recipe
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Preparation Steps
1
Begin by crumbling the yeast into the lukewarm milk, adding one teaspoon of sugar and a little flour. Stir and let it rest in a warm place for 10 minutes. TIP: If the yeast doesn't activate, check the milk temperature (it shouldn't be too hot!) or the freshness of the yeast.
2
In a large bowl, combine the flour, remaining sugar, salt, vanilla sugar, and grated orange zest. This base provides the dough's flavor profile.
3
Add the proofed yeast mixture, the egg, and the melted butter. Knead into a smooth, slightly soft dough. If necessary, add a little more flour. TIP: A good dough is shiny, elastic, and pulls away from the sides of the bowl.
4
Cover the dough and let it rise in a warm place for about 45-60 minutes, or until doubled in size.
5
Work the chopped dark chocolate and chili flakes into the risen dough. TIP: Don't knead for too long, just enough to distribute them evenly.
6
Shape the dough into an oval, then fold it in half lengthwise, so that one side slightly covers the other. This is the classic stollen shape.
7
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) with the upper and lower heating elements on.
8
Bake for 35-40 minutes, or until golden brown. If it browns too quickly, cover it with parchment paper or foil.
9
Remove from the oven and let it cool slightly, then dust with powdered sugar. TIP: Sprinkle the powdered sugar through a sieve to ensure an even and beautiful coating.
