Savory Stollen – A Hearty Twist on a Classic Bake

Looking for a creative savory bake that surprises your guests and adds variety to the table? This flavorful stollen might look like a traditional sweet loaf at first glance—but it’s packed with smoky aromas, umami-rich ingredients, and a delicious vegetarian filling that’s both satisfying and unique. Whether you're planning a brunch, buffet, or simply want to try something new, this savory stollen is sure to impress.

With its rich, cake-like texture and hearty filling, it offers a flavor experience that feels indulgent without the need for any meat. Perfect for vegetarians and meat lovers alike!

Ingredients

• 200 g vegan bacon bits (e.g. Billie Green)
• Or use poultry bacon bits if you prefer
• 200 g pumpkin (cubed)
• 40 g smoked almonds
• 2 red chili peppers
• 1 sachet dried yeast
• 200 ml lukewarm milk
• ½ tsp sugar
• 500 g wheat flour (type 405)
• 1 tsp salt
• 2 tbsp dried marjoram
• 1 tbsp mushroom powder
• 1 tsp ground coriander
• 2 tsp ground caraway seeds
• 100 g butter
• 50 g clarified butter
• 2 onions
• 1 garlic clove
• 500 g vegan minced meat (e.g. Rügenwalder Mühle)
• 2 eggs
• 50 g breadcrumbs
• Pepper
• 1 tbsp butter (for brushing)
• 100 g Parmesan cheese

Instructions

1. Prep the ingredients
Fry the bacon bits in a bit of butter until crispy. Set aside, leaving the fat in the pan.
In a separate pan, melt the butter and continue heating until browned. Stir in the clarified butter and allow to cool.
Cube the pumpkin (½ cm), chop the smoked almonds (e.g. using the Rommelsbacher MZ 400 multi-chopper), and finely dice the chili peppers.

2. Make the yeast dough
In a large bowl or stand mixer, mix the flour, yeast, sugar, salt, marjoram, mushroom powder, coriander, and caraway.
Pour in the milk-butter mixture and knead into a smooth dough using a dough hook or by hand.
Fold in the bacon bits, pumpkin cubes, and chopped almonds. Cover the bowl with a towel and let rise in a warm spot for at least 1 hour.
Tip: In the Rommelsbacher MD 1000 multicooker (“MeinHans”), the dough rises perfectly at 35°C using the manual setting.

3. Prepare the filling
Finely chop onions, garlic, and additional caraway seeds (a food processor works well). Sauté in a bit of oil, then let cool.
Combine vegan minced meat with eggs, breadcrumbs, pepper, and mix thoroughly.

4. Shape the stollen
Roll out the dough on a floured surface into a rectangle (~20 x 30 cm).
Spread the minced mixture evenly, then top with the onion mixture.
Fold the dough: top and bottom quarters toward the center, then fold the bottom half over the top half, leaving space between layers.
Create a central indentation using the side of your hand. Tuck the ends under.

5. Final rise and baking
Place the stollen on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven).
Bake for 30 minutes, then reduce temperature to 180°C and bake for another 20 minutes.

6. Finishing touches
Brush the warm stollen with a mixture of melted butter and bacon fat, then sprinkle with half of the Parmesan.
Let it cool under aluminum foil. Once fully cooled, top with the remaining Parmesan.

Serve & Enjoy
Serve this savory stollen sliced as a flavorful appetizer or snack. It pairs beautifully with fresh greens like lamb's lettuce or arugula. Since it takes time to prepare, we recommend making it a day or two ahead—perfect for relaxed entertaining or prepping for a cozy gathering.

Rommelsbacher Tools in Action

Multi-chopper MZ 400: Quickly chop vegetables, nuts, and herbs with four sharp blades and a sturdy glass bowl.

Steam pressure & multicooker MD 1000 “MeinHans: One appliance, countless possibilities—from dough rising to steaming and baking.