Dresdner Christmas Stollen
A community recipe by antjeNot tested or verified by Nigella.com
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mix raisins, currants, candied peel, almonds, 2 packs vanilla sugar, zest and juice of a lemon and rum. Let mixture rest for 6 hours (or overnight). sieve flour into a bowl. Make a well in the centre and pour the crumbled yeast, a tablespoon sugar and the lukewarm milk into the centre and mix with a little bit of flour. Lay a tea towel over the bowl and let this rise for 15 minutes in a warm room. add the remaining sugar, salt, egg yolks, 400 g butter (butter in knobs). Knead into dough. In case you are using a food processor knead for 30 minutes on lowest level. Then let the dough rise for 30 minutes covered with a tea towel. roll dough, add fruit mixture. Knead dough quickly and let it rise for 30 minutes (while being covered). Knead again. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Let the dough rise for 15 min. preheat oven to 175° C. Bake for 80 minutes (without air circulation or foil). Position rack in lowest third of oven. immediately after baking: pierce stolen all over with a wooden needle and brush it on the top and underneath with 150 g brown melted butter and then cover the top with powdered sugar with a sieve. Let it cool down overnight Let it rest for 1 or 2 weeks tightly wrapped in foil and plastic bags in a cool place (but not in the fridge)
mix raisins, Zante currants, candied peel, almonds, 2 packs vanilla sugar, zest and juice of a lemon and rum. Let mixture rest for 6 hours (or overnight). sieve flour into a bowl. Make a well in the centre and pour the crumbled yeast, a tablespoon sugar and the lukewarm milk into the centre and mix with a little bit of flour. Lay a tea towel over the bowl and let this rise for 15 minutes in a warm room. add the remaining sugar, salt, egg yolks, 400 g butter (butter in knobs). Knead into dough. In case you are using a food processor knead for 30 minutes on lowest level. Then let the dough rise for 30 minutes covered with a tea towel. roll dough, add fruit mixture. Knead dough quickly and let it rise for 30 minutes (while being covered). Knead again. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Let the dough rise for 15 min. preheat oven to 175° C. Bake for 80 minutes (without air circulation or foil). Position rack in lowest third of oven. immediately after baking: pierce stolen all over with a wooden needle and brush it on the top and underneath with 150 g brown melted butter and then cover the top with powdered sugar with a sieve. Let it cool down overnight Let it rest for 1 or 2 weeks tightly wrapped in foil and plastic bags in a cool place (but not in the fridge)
Introduction
This is a typical german christmas cake. There are a lot of recipes but I take this recipe now for years and without this stollen there is no christmas. I think the most stollen from supermarket are to sweet or to dry and I like to know whats in my cakes.
This is a typical german christmas cake. There are a lot of recipes but I take this recipe now for years and without this stollen there is no christmas. I think the most stollen from supermarket are to sweet or to dry and I like to know whats in my cakes.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8-10
Metric
U.S.
- 500 grams raisins
- 100 grams currants
- 100 grams candied lemon peel
- 100 grams candied orange peel
- 250 grams almonds (chopped)
- 3 packets vanilla sugar
- 6 tablespoons rum
- 12 drops bitter almond flavouring
- 1 kilogram wholewheat flour
- 84 grams fresh yeast
- 150 grams sugar
- 250 millilitres milk
- 2 medium egg yolks
- 700 grams butter
- 125 grams icing sugar (to decorate)
- 15 grams salt
- 1 lemon
- 17⅔ ounces raisins
- 3½ ounces Zante currants
- 3½ ounces candied lemon peel
- 3½ ounces candied orange peel
- 8⅚ ounces almonds (chopped)
- 3 packets vanilla sugar
- 6 tablespoons rum
- 12 drops bitter almond flavouring
- 2⅕ pounds wholewheat flour
- 2⅞ ounces fresh yeast
- 5⅓ ounces sugar
- 9 fluid ounces milk
- 2 medium egg yolks
- 24¾ ounces butter
- 4⅖ ounces confectioners' sugar (to decorate)
- ½ ounce salt
- 1 lemon
Method
Dresdner Christmas Stollen is a community recipe submitted by antje and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Show more commentsNo marzipan? For me the epitome of Stollen is the marzipan running through the centre!
This worked really well and taste like Dresdner Christmas Stollen. Thank you. Need to make sure not to eat too much, now that I know how much butter and icing sugar is in there.
8g per packet. You can buy it on Amazon! It's great stuff. http://www.amazon.co.uk/German-Oetker-Vanilla-Sugar-Pack/dp/B003RFWN9G/ref=sr_1_1?ie=UTF8&qid=1417289549&sr=8-1&keywords=vanilla+sugar
Re antje's stollen. When she writes 'packets' of vanilla sugar - can you tell me how many grams in each packet