It’s Easter time again, the holiday that celebrates the arrival of spring and new life! During this festive occasion, we love to kickstart the day with a delicious, indulgent breakfast shared with our loved ones. That’s why we’ve got a delightful blueberry Easter stollen recipe just for you. Made with the finest blueberries from Beekers Berries!

INGREDIENTS & SUPPLIES

For 6 portions | 60 minutes preparation time | Difficulty level: average

Ingredients

For the dough

• 250 g flour
• 50 g granulated sugar
• Pinch of salt
• Pinch of cinnamon
• 150 ml milk
• 60 g butter
• 1 packet (7 g) yeast
• 1 egg

For the filling

• 30 g butter (spreadable)
• 75 g marzipan (cut into dice-sized pieces)
• 250 g fresh Beekers Berries blueberries
• 2 tbsp granulated sugar

For the decoration

• A little lemon zest
• 1 tbsp icing sugar
• Handful of Beekers Berries blueberries

Supplies

• 1 mixing bowl
• 1 whisk
• 1 saucepan
• 1 plastic wrap
• 1 knife or kitchen scissors
• 1 baking sheet, lined with parchment paper
• 1 oven
• 1 small bowl

PREPARATION

1. Mix the flour together with the sugar, cinnamon, and salt thoroughly in a bowl.
2. Add the milk and butter to the saucepan. Heat until the butter has melted. Be careful not to let the milk get too hot, as this could potentially cause the egg in the next step to curdle or the yeast to become too hot.
3. Add the egg and yeast to the milk-butter mixture, whisking it together immediately.
4. Pour the contents of the saucepan into the mixing bowl (step 1). Mix until it forms a cohesive dough, then place it on the countertop and knead it firmly for about 8 to 10 minutes. The dough should feel soft and elastic afterward.
5. Return the dough to the bowl and cover it with plastic wrap. Let the dough rise in a warm place in the house for two hours. The dough should approximately double in size.
6. Preheat the oven to 180 degrees Celsius.
7. Dust the work surface with a little flour and roll out the risen dough into a rectangle approximately 30 by 40 cm.
8. Spread a layer of butter onto the dough and evenly distribute the marzipan pieces, blueberries, and two tablespoons of sugar on top. Reserve some blueberries to decorate the stollen later.
9. Roll the dough tightly and transfer it to the baking sheet. Then, slice the dough into three strips and roll each one individually. Next, braid the three strips together and shape them into a circle.
10. Bake the stollen for 25 to 30 minutes in the preheated oven. Remove the stollen from the oven and the baking sheet. Let the stollen cool completely on a wire rack.
11. Add the icing sugar to a small bowl. While stirring continuously, gradually add the lemon juice until you achieve a nice glaze.
12. Spread the glaze over the stollen and finally, add a few beautiful Beekers Berries blueberries for decoration.

And… serve! Enjoy,

Have you made the blueberry Easter stollen? Share your photo on social media and tag us @beekersberries!

Did you like this recipe? We’ve got more for you!