Recipes in the world of Flavilo

Slices of Sweet Potato Stollen served

Sweet Potato Stollen

The classic German Stollen has been a fixture on Christmas tables for centuries. Originally appearing as a lenten bread, it has now become a sweet treat rich with butter, fruits, and nuts. This sweet potato version reinterprets the traditional recipe: the silky texture and slightly sweet taste of cooked sweet potato go perfectly with the walnut filling. During baking, the orange hue of the sweet potato permeates the inside of the bread, while the walnuts add a crunchy texture. As it bakes, the aroma of buttery dough and spiced filling fills the kitchen, creating a festive atmosphere. It's the perfect choice for those who crave something special alongside traditional Christmas flavors. TIP: For an even juicier filling, you can mix a little honey or orange zest into the filling!

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3450 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 150 g Cooked and mashed sweet potato
⭕ 100 g Roughly chopped walnuts
⭕ 30 g Powdered sugar (for dusting)

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Crumble the yeast into lukewarm milk, add a little sugar and flour, then mix. Let it stand in a warm place for 10 minutes, until it starts to foam. TIP: Use fresh yeast, as weak yeast will not raise a rich dough!

    2

    In a large bowl, mix together the flour, remaining sugar, salt, and vanilla sugar. This will be the dry base of the dough.

    3

    Add the egg, melted butter, and yeast mixture. Mix well, then add 100 g of mashed, cooled sweet potato and knead into a smooth, slightly soft dough.

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size. Meanwhile, mix the remaining sweet potato with the walnuts – this will be the filling.

    5

    On a floured surface, roll out the risen dough into a rectangle. Spread the sweet potato and walnut mixture on top, leaving the edges empty.

    6

    Fold it in half lengthwise, so that one side slightly overlaps the other – this gives the classic Stollen shape. Press down gently.

    7

    Place the shaped dough on a baking sheet lined with parchment paper, cover, and let rest for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C) (top and bottom heat).

    8

    Bake for 35-40 minutes, until the Stollen is nicely golden brown. If necessary, cover it towards the end to prevent the top from burning.

    9

    After cooling slightly, sift powdered sugar over it. TIP: If you brush it with melted butter, the sugar will stick better.