Dresdner Stollen
Dresdner Stollen is a recipe from our friend, Aggie, who brought it back from Germany. Her husband was stationed there for many years with the U.S. Army.
Stollen is a type of fruit bread that originates from Germany. It is traditionally associated with the Christmas season and is characterized by its rich flavor, dense texture, and a variety of ingredients.
Key ingredients of stollen include…
- Dried fruits: Such as raisins, currants, and candied citrus peel.
- Nuts: Often almonds or hazelnuts.
- Spices: Such as cinnamon and nutmeg for added warmth and flavor.
- Marzipan: A sweet almond paste that is sometimes included as a filling.
- Sugar: To give sweetness, and it is often dusted with powdered sugar on top.
Stollen is typically shaped into a loaf and is sometimes dusted with powdered sugar, giving it a snowy appearance, which aligns with its festive connotations. The bread is usually allowed to mature for several weeks after baking, which enhances its flavor. There are various regional variations of stollen, with the most famous being Dresden stollen, known for its rich ingredients and unique preparation method.
Dresdner Stollen
A recipe from our friend, Aggie, who brought it back from Germany. Her husband was stationed there for many years with the U.S. Army.
- Prep Time: 2 1/2 hours
- Cook Time: 40 minutes
- Total Time: 0 hours
- Yield: 1 (12-inch) long loaf 1x
- Category: Bread
- Method: Oven
- Cuisine: German
Ingredients
- 1/2 cup diced mixed candied fruit
- 1/4 cup golden raisins
- 1/4 cup dried currants
- 2 tablespoons candied citron
- 3 tablespoons rum
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup + 1 teaspoon granulated sugar
- 2 tablespoons tepid water
- 1/3 cup milk
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2 3/4 to 3 cups all-purpose flour
- 1 egg + 1 egg yolk, beaten
- 1 teaspoon grated lemon peel
- 2 ounces (about 1/3 cup) chopped almonds
- 4 tablespoons melted butter
- Confectioners’ sugar
Instructions
- In a bowl, combine the mixed fruits, raisins, dried currants, citron and rum. Toss the fruits and let them stand for 1 hour.
- Drain the fruits, reserving the liquid.
- In a small bowl, soften the yeast with 1 teaspoon of the sugar in the tepid water for 10 minutes.
- Heat the milk with the butter, the 1/3 cup of sugar and the salt until the butter melts, and the sugar dissolves. Let the mixture cool until lukewarm.
- In a large bowl combine 2 1/2 cups of the flour with the milk mixture, yeast, whole egg, egg yolk rum and 1 teaspoon lemon peel. Mix the ingredients well to form a dough. Turn the dough onto a lightly floured board and knead for 10 minutes, adding 1 to 2 tablespoons of flour if necessary, to produce a smooth and elastic dough.
- Toss the fruits and the almonds with 1 1/2 tablespoons of the flour. Knead these ingredients into the dough, a little at a time, until they are evenly distributed. Place the dough in a large buttered bowl and turn so it is lightly coated with butter. Cover the bowl with a towel and let the dough rise in a warm place for 2 hours, or until it has doubled in bulk.
- Turn the dough onto a lightly floured board; work it down (do not punch dough). Roll it into an 8 x 12 inch oval. Brush the dough with 2 tablespoons melted butter. Fold one side lengthwise over the center of the oval and press it down lightly. Fold in the other side, overlapping the first by 1 inch and press the edge down. Transfer the roll, seam side down, to a buttered baking sheet, cover with a towel, let it rise in a warm place for 1 1/2 hours, or until the roll has almost doubled in bulk.
- Bake the stollen in a preheated 400 degrees F oven for 10 minutes, reduce heat to 350 degrees F and bake it for 25 to 30 minutes longer, or until it sounds hollow when it is tapped on the bottom.
- Transfer it to a rack, brush it with the remaining 2 tablespoons melted butter, and let it cool.
- When cool, sprinkle with confectioners’ sugar.
