Dresdner Christmas Stollen (Former Gdr)

READY IN: 1hr 3mins
YIELD: 2 Stollen




  • 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.