Dresdner Christmas Stollen (Former Gdr)
- Ready In:
- 1hr 3mins
- Ingredients:
- 17
- Yields:
-
2 Stollen
ingredients
- 2 kg flour
- 100 g clarified butter
- 100 g suet, rasped (firm, but at room temp)
- 800 g margarine, unsalted
- 850 g sultanas
- 150 g blanched almonds, ground
- 65 g bitter almonds (ground)
- 100 g candied lemon peel
- 1 lemon, zest of
- 330 g sugar
- 1⁄2 liter warm milk
- 150 g fresh yeast
- 20 g salt
- 1⁄4 teaspoon nutmeg
- 400 g butter
- 125 g powdered sugar
- 1 tablespoon vanilla sugar
directions
- All ingredients need to be at room temperature.
- Sift flour into a very large bowl, make a well in the middle, keep 1 c flour.
- Mix 2/3 of the handwarm milk with the yeast and add a bit of sugar.
- Pour into the flour well.
- Cover with a damp towel and let rise at a warm, draft-free location for 20 minutes or the yeast foams up.
- In the meantime, mix remaining ingredients (except the last 3).
- Knead the yeast and flour into a dough.
- Add the yeast dough to the fruit-date mix and knead, until the dough doesn't stick to the hands any more (you might need extra flour, but not too much).
- Let rest at a warm location for a minimum of 2 hours, but not too warm, for the fat not to "sweat out".
- Divide dough into 2 equal parts, knead again and form into oval shapes.
- Press down a wooden stick lengthwise the shape, marking the oval into a 2/3 wide part and a 1/3 wide part (don't separate the 2 parts!).
- Flip 1/3 part over the depression onto the 2/3 wide part, so it looks like a long turnover, with the rims not meeting, but the top rim being some way over the middle.
- Preheat oven to about 375°F.
- Let Stollen rest on baking sheet and rise for 30 minutes.
- Bake for about 1 hour at 370°F.
- Tap the top and if it sounds hollow, take the Stollen out immediately.
- Brush with butter and powder very generously with sugar mix.
- After cooling completely, wrap tightly with Saran wrap and let sit in a cool, dark place for 1 week.
- Powder with sugar a second time before serving.
- To serve, cut in 1/2-inch slices.
- Do not add too much sugar, as it will spread the Stollen too flat.
- This is a very work-intensive recipe and not suitable for an unexperienced baker.
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RECIPE SUBMITTED BY
<p>I came from Germany quite some years ago and live in North Texas. I used to do pastries and cakes, but had to stop due to health reasons.</p>
<p>I still cook, and bake, but in great moderation and not as elaborately, as I've done in the past.</p>
<p> My cats and I enjoy a quiet life and I'm rebuilding friendships and making new ones..</p>