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Dresdner Christmas Stollen

A community recipe by

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: 8-10

Metric Cups
  • 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 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 ounce 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.

  • 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, 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)
  • Tell us what you think

    What 3 Others have said

    • 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.

      Posted by DrAnke on 5th December 2015
    • 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

      Posted by bunnylahop on 29th November 2014
    • Re antje's stollen. When she writes 'packets' of vanilla sugar - can you tell me how many grams in each packet

      Posted by Jenniferwild on 20th November 2014
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