German Caramel Stollen
One week to go to Christmas. This means time to bake Stollen.
It’s a must bake for me prior to the holidays. Christmas just wouldn’t be the same without it.
This is a yeast-based dough and I would always go for fresh yeast (yes, I do import mine from Germany…). The fresh one is impossible to get here. It does work with dried yeast, but I always think it is lacking the distinct yeast flavour just a little.
The classic recipe uses lots of raisins, candied lemon and orange peel. I don’t like raisins, at least not when they’re incorporated in a dough.
So, this recipe is my personal Stollen favourite. A little different to the original but absolutely delish!
And again, Stollen gets better the longer you let it rest.
Happy Baking!
Ingredients
For the dough
400g flour
130ml milk
100g almonds (ground)
60g sugar
25 fresh yeast
250 butter (softened)
1 egg
200g soft caramel candies (roughly chopped)
100g hazelnuts (roasted and roughly chopped)
200g dried cranberries
1tbs cinnamon
salt
To finish off
50g butter
icing sugar
Method
For the dough - mix flour, almonds, sugar, cinnamon, salt and yeast in a bowl. Add the butter, egg and milk and knead until smooth.
Cover with cling film and let it prove in a warm place for at least 1h or until doubled in size.
Preheat the oven to 180C.
Knead in the hazelnuts, cranberries and caramel candies.
Turn the dough onto a floured workspace. Shape the dough into an oval shape, about A4 size.
To get its distinct shape, simply fold it over (from the long side).
Place it on a baking tray lined with baking parchment and leave to prove for 30 minutes.
Bake for about 30min until golden brown.
Melt the butter and immediately brush it on the Stollen whilst still warm.
Wrap in foil and store it in a cool place for at least one week.
To finish off - dust with icing sugar.