Original Dresdner Stollen

This recipe is for my friends in Australia who love German food (and my blog :-)) because they are heading into the winter season now. While we in California are getting longer and hotter days, theirs are getting shorter. One famous recipe is the “Dresdner Stollen”. And do you know what it is the symbol for? It should symbolize the baby in the craddle, wrapped in linen. Sachsen is the part of Germany where the Stollen was created. The making of the Stollen needs more attention than a regular dough done with yeast. You need to use all ingredients as listed, don’t change any. Important seems the fact that you won’t using the ingredients directlu out of the fridge. The ingredients need to be kept in room temperatur, and some bring them the evening before they bake, into a warm room. Don’t forget it is a winter recipe and in Europe many rooms of a home used to be cold back in the past.

1kg flour
100 g yeast (fresh or dry;  dried yeast contains 7 g yeast crumbs which equal 25 g fresh yeast; I found dry yeast here: http://www.germandeli.com/droeheye4.html and here http://www.breadworld.com/products.aspx
1/2 l milk
200 g sugar
450 g butter
peel of a lemon (organic)
1/2 tsp level kardamon and 1/2 level tsp mace (I found a Stollen spice which contains all important spices, see picture)

10 g salt
500 g raisins (organic, no sulphur)
150 g currants
150 g chopped candied orange peel (orangeat) and candied lemon peel (zitronat); if you can find a mix of both that would be the best
150 g chopped sweet almonds
30 g chopped bitter almond
100 g butter
100g coarse sugar
2 sachets vanilla sugar
125 g powdered sugar

How to make it
– Put flour into a baking bowl and make a pit in the middle; add the crumbled yeast with 2 tbsp sugar and some milk into the pit; with some flour whisk it to a “pre-dough”, cover it with a kitchen cloth and keep it at a warm place for 40-50 minutes
– Mix flour and pre-dough with remaining milk and sugar, warm butter, lemon peel, spices and salt and whisk it really good until the dough peels away from the inside bowl wall
– Boil water and scald raisins and dry them with a kitchen cloth or paper
– Add raisins, currants, candied orange and lemon peel and almonds to the dough – knead them into the dough and form a ball out of it; cover it again and let it rest for 30-40 minutes, dough needs to rise
– Again knead the dough very good, and let it rise for another 30-40 minutes, then form it into a Stollen
– Preheat oven to 190-200 degrees C (375-400 F)
– grease a baking tray with butter and put the Stollen onto it, let it bake for 70-90 minutes until the surface is golden brown; if you see that it gets brown to early cover it with aluminium foil or greased parchment paper
– When the Stollen is done, brush butter onto the surface
 and sprinkle first with coarse sugar than with a mix of vanilla sugar and powdered sugar – Voila!


About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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2 Responses to Original Dresdner Stollen

  1. Grazina says:

    I'm going to try it straight away, Gabrielle. I made Stollen once using another recipe and it was quite disappointing, very ordinary – and my cakes are usually really yummy. I'll write again when I make it. Thanks for posting the recipe; it's a great idea because people who plan to bake it for Christmas can try it now and learn how to make it instead of experimenting during the pre-Christmas rush.

  2. dreamtalker says:

    I agree. You must send me pictures when the Stollen is done 🙂

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