How to Make Dresden Stollen

German Stollen

Dresden stollen (dresdner stollen) stollen is a rich, sweet cake filled with fruits and nuts, and by law of the european union, commercially sold dresden stollen can only be made in dresden based.

Recipe Summary German Stollen

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Ingredients | Dresden Stollen

8 cups all-purpose flour

3 ounces compressed fresh yeast

1 pinch white sugar

1 tablespoon lukewarm milk

1 ½ cups milk

1 cup unsalted butter

2 tablespoons unsalted butter

1 cup white sugar

2 egg yolks

½ teaspoon salt

1 ¾ cups chopped blanched almonds

1 ¼ cups raisins

6 tablespoons candied lemon peel

6 tablespoons chopped candied orange peel

2 tablespoons melted butter

2 tablespoons confectioners' sugar

Directions

Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.

Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.

Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper.

Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

You can also use sultanas instead of raisins, or a combination of the two.

Info | Dresden Stollen

prep: 30 mins cook: 45 mins additional: 1 hr 45 mins total: 3 hrs Servings: 24 Yield: 24 servings

TAG : German Stollen

Bread, Yeast Bread Recipes,