Recipes in the world of Flavilo

Vanilla Cream Stollen sliced and dusted with powdered sugar

Vanilla Cream Stollen

The tradition of Stollen dates back to medieval Dresden, where it was initially prepared as a simple Lenten bread. With the introduction of butter and sugar, it evolved into a rich festive pastry, which is now baked in many different versions around the world. The vanilla cream version is a particularly soft and sweet variation that pampers with a creamy surprise alongside classic flavors. The combination of vanilla and gingerbread spices exudes a cozy, festive atmosphere. Tip: To make it even more special, you can mix a little grated orange zest into the cream!

Prep Time 40 min
Preparation 40 min
Total 1 hr 20 min
3450 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
⭕ 40 g Vanilla pudding powder
⭕ 400 ml Milk (for the pudding)
⭕ 30 g Sugar (for the pudding)
⭕ 1 tsp Gingerbread spice mix
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Prepare the vanilla cream in advance: whisk the pudding powder with 400 ml of milk and 30 g of sugar. Cook over medium heat, stirring constantly, until it thickens into a creamy consistency. Let it cool completely, stirring occasionally to prevent a skin from forming.

    2

    Sift the flour into a large bowl. Add the dry yeast, sugar, and gingerbread spice mix. Whisk to combine.

    3

    Add the warm milk, melted butter, and egg. Knead until you have a smooth, elastic dough. If the dough is too soft, add a little more flour, a tablespoon at a time.

    4

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

    5

    On a lightly floured surface, roll the risen dough into an oval shape. Spread the cooled vanilla cream down the center. Fold one side of the dough over the filling, then fold the other side over to enclose the cream completely.

    6

    Place the filled dough on a baking sheet lined with parchment paper. Let it rest for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) using the upper and lower heat setting.

    7

    Bake for 35–40 minutes, or until golden brown. If necessary, cover the stollen with foil during baking to prevent it from burning.

    8

    Let it cool completely before dusting generously with powdered sugar. Tip: It tastes delicious even after 1-2 days when stored in the refrigerator. Just bring it to room temperature before serving.