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German Christmas stollen. “Dresden is famous for her stollen—long loaves of sweetened bread with raisins and almonds galore; the rolled-up shape is supposed to represent the Holy Infant in its swaddling clothes,” notes a 1915 issue of Table Talk magazine (“the American authority upon culinary topics and fashions of the table”).
This rich yet flaky sweet bread comprises wheat flour, yeast, dried fruits, candied citrus, and a lot of butter—about a 1:2 butter-to-flour ratio for a “heavy stollen.” Like Champagne, the label Dresdner Stollen is legally protected and can be applied only to stollen made in Dresden according to strict rules; each loaf has to pass inspection by other bakers before it receives its stamp of approval.
Gallery
Difficulty
Medium 👍
Ingredients
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
Utensils
- small bowl
- standing mixer or hand mixer
- plastic wrap
- large bowl
- rubber spatula
- standing mixture or hand mixer
- rolling pin
- baking tray
- baking paper
- sieve
- brush
Nutrition per serving
443
7 g
21 g
57 g
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Step 1/7
- 60 ml water
- 10 g dry yeast
- 10 g sugar
- small bowl
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
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Step 2/7
- 200 g all-purpose flour
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
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Step 3/7
- 150 ml milk
- plastic wrap
- large bowl
- rubber spatula
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
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Step 4/7
- 230 g flour
- 30 g sugar
- 1 tsp cinnamon
- 1 vanilla bean
- 160 g butter
- 70 g marzipan
- 2 cl rum
- 1 lemon
- salt
- standing mixture or hand mixer
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
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Step 5/7
- 50 g almonds slivers
- 50 g diced candied orange
- 50 g diced candied lemon
- 50 g raisins
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
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Step 6/7
- flour for work surface
- rolling pin
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
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Step 7/7
- 20 g butter (melted)
- 50 g confectioners’ sugar
- baking tray
- baking paper
- sieve
- brush
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
