Vanilla Apricot Stollen
Apricot is one of the most beloved summer fruits, but in its dried form, it can be enjoyed at any time of the year – especially in festive baked goods. Vanilla Apricot Stollen is a pleasantly fruity yet classically festive bread that breathes new life into the traditional German stollen. The dried apricots lightly caramelize in the dough, while the vanilla adds a delicate, sweet aroma. The freshness of the lemon zest enhances all the flavors. As the cake bakes, its aroma fills the kitchen and evokes festive memories. A bite of this stollen brings a true sense of home. Tip: For an even more intense apricot flavor, soak the diced apricots in a little apricot juice or orange juice beforehand. This will make the end result even juicier.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add a teaspoon of sugar, and let it rest for 10 minutes. The yeast is active if a foamy layer appears on top.
2
Sift the flour into a large bowl, add the salt, the remaining sugar, lemon zest, and vanilla extract. This gives the dough its base flavor.
3
Add the proofed yeast mixture and the melted butter. Knead the dough until smooth and elastic, about 8-10 minutes by hand. Cover and let it rest in a warm place for 1 hour.
4
Cut the dried apricots into small pieces. Soak the raisins in warm water for 10 minutes, then mix both into the risen dough. Incorporate evenly.
5
Shape the dough into a long stollen shape. Fold it slightly asymmetrically, then place it on a baking sheet lined with parchment paper.
6
Preheat the oven to 350°F (180°C). Bake the stollen for 35-40 minutes, or until golden brown on top. If it browns too quickly, cover it with aluminum foil.
7
While still hot, brush the stollen with melted butter, then generously sprinkle with powdered sugar. This gives it a traditional, festive look and helps maintain its freshness.
