Prep 1 hr
Cook 3 mins
This is another authentic recipe from the former East Germany. Dresden is world known for this wonderful Stollen, served only during December and the Christmas time. It is served in slices as a dry cake in the afternoon with coffee. Do NOT substitute any ingredients and make it more than 1 week in advance, as it needs to sit, tightly wrapped in plastic foil, to moisten. No eggs should be used in Stollen, as they will dry it out. Cooking time includes rising and resting time. Please read the instructions carefully, as this recipe is for bakers, who are experienced and knowledgeable with yeast doughs.
- 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
- 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.