4 hrs 45 mins
Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family. Based on a recipe from German Traditional Cooking by Tony Schmaeling
My Private Note
Units: US | Metric
- 118.29 ml raisins
- 118.29 ml currants
- 236.59 ml candied citrus peel (emon & orange peel)
- 42.52 g candied angelica
- 78.07 ml glace cherries
- 118.29 ml rum
- 59.14 ml warm water
- 3 (21.26 g) packet active dry yeast
- 158.51 ml sugar
- 1242.09 ml flour
- 177.44 ml milk
- 2.46 ml salt
- 1.23 ml almond extract
- 2.46 ml finely grated lemon rind
- 2 eggs
- 177.44 ml softened butter, cut small
- 118.29 ml butter, melted
- 177.44 ml slivered almonds, blanched
- 29.58 ml powdered sugar
- 1The 4 hour prep time includes the doughs rising time.
- 2Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
- 3In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
- 4Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
- 5Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
- 6In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
- 7Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
- 8Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
- 9Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
Nutritional Facts for Dresdner Stollen /Christstollen
Serving Size: 1 (74 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 270.0
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 6.5 g
- Cholesterol 44.1 mg
- Sodium 127.8 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 1.6 g
- Sugars 10.2 g
- Protein 4.9 g
The following items or measurements are not included:
candied citrus peel