Chocolate Gianduia Stollen With Cranberries and Papaya

Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012

By Meeta K. Wolff

Prep Time: 80 min

Total Time: 125 minutes

Yields: 2 small stollen


  • 500g flour + more for the counter
  • 1 packet dry yeast (approx. 7g)
  • 50g dark cocoa powder
  • 100g sugar
  • 1/2 vanilla bean, seeds removed
  • 3 tablespoons Kahlua
  • 1 tablespoon Lebkuchen spice
  • 250g Skyr or quark
  • 100g butter, softened
  • 100g butter, melted
  • 100g pistachios, coarsely chopped
  • 100g ground almonds
  • 2 eggs
  • 100g dried cranberries
  • 100g dried papaya, chopped
  • 150g gianduia, roughly chopped
  • 100g icing sugar


  1. Place flour, yeast, cocoa powder, sugar, vanilla, Kahlua, Lebkuchen spice, Skyr or quark, ground almonds, chopped pistachios, soft butter and eggs in a bowl of a standmixer fixed with a dough hook and knead until the dough comes together. Stop in between to scrape the sides down if required. Cover and allow to rise for 60 minutes
  2. Knead the cranberries and papaya into the dough,then flatten the dough with your fingers slightly and scatter the gianduia. Fold the dough over and slowly knead it into the dough. Do not over-knead. Divide the dough into two equal parts. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Brush with the melted butter then allow the dough to rise for 30 minutes.
  3. Heat oven to 180C degrees Place both loaves on a baking tray lined with baking paper and bake for 45-55 minutes. Once out of the oven brush again with the remaining butter then sprinkle generously with the icing sugar and/or some cocoa powder. Serve sliced and spread with your favorite jam and extra melted nougat, sprinkled with some pistachios.


Wrap the stollen in some plastic wrap and allow to rest for a few days. You will see that as it ages the flavors begin to develop more and the stollen becomes more moist.

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