Recipes in the world of Flavilo

Tokaji Wine and Vanilla Stollen sliced, sprinkled with powdered sugar, on a rustic wooden board

Tokaji Wine and Vanilla Stollen

Stollen is a traditional German Christmas cake that has been made for generations. This modern version incorporates Tokaji sweet wine, one of the most famous treasures of the Hungarian wine region, into the world of festive cakes. The sweet, fruity wine perfectly complements the flavors of vanilla and raisins. The aroma of vanilla, the soft dough, and the unique flavors of candied fruits create a special aroma that evokes the atmosphere of the holidays with every bite. The kitchen fills with aromas as the dough bakes, and the scent of the wine can almost be felt in the air. Tip: If you want to intensify the flavor experience even more, use Tokaji Aszú to soak the raisins – this enhances both the sweetness and the aroma!

Prep Time 25 min
Preparation 40 min
Total 1 hr 5 min
3100 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 8
⭕ 500 g All-purpose flour
⭕ 100 ml Tokaji sweet wine
⭕ 2 tsp Vanilla extract
⭕ 150 ml Milk
⭕ 25 g Yeast
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 pinch Salt
⭕ 100 g Raisins
⭕ 80 g Candied orange peel
⭕ 30 g Powdered sugar

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Warm the milk until lukewarm, then crumble in the yeast and add one teaspoon of sugar. Let it rest for 10 minutes, until foamy. This activates the yeast.

    2

    Sift the flour into a bowl, add the salt and the remaining sugar, and mix together. This ensures an even base for the sweet taste and texture.

    3

    Add the proofed yeast, the melted butter, the vanilla extract, and then gradually add the Tokaji wine. Knead the dough until smooth. The slightly acidic character of the wine aids in the proofing process and adds a special aroma.

    4

    Soak the raisins in the remaining wine or lukewarm water, then drain. Add it to the dough along with the candied orange peel, and knead until evenly distributed.

    5

    Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Tip: a slightly warm oven is also a great place to proof the dough.

    6

    Turn the risen dough out onto a floured surface and shape it into a classic stollen shape: an oblong, slightly folded shape. Place on a baking sheet lined with parchment paper.

    7

    Preheat the oven to 350°F (180°C) and bake for 35-40 minutes, or until golden brown. If the top is browning too quickly, cover it with aluminum foil.

    8

    While the stollen is still warm, brush it with melted butter, then sprinkle generously with powdered sugar. This preserves the freshness and gives it a festive appearance.