Dresden Stollen

Dresdner stollen.
Dresdner Stollen
Stollen is a rich, sweet cake filled with fruits and nuts, and Stollen from Dresden are particularly well-known. A masterpiece of baking, treasured around the world. The product's long shelf life also makes it a perfect gift for any food lover. A very special Christmas treat. By law of the European Union, commercially sold Dresden Stollen can only be made in Dresden based on certain standards.
Course Dessert
Cuisine Saxony
Keyword christmas
Region Saxony


  • 2-1/2 cups raisins 600 g
  • 4 tablespoons rum
  • 8 cups flour 1 kg
  • 1-2 cups milk 250-500 ml
  • 2 packages dry yeast (or 2 cubes of fresh yeast if available)
  • 1 cup sugar 200 g
  • 1 teaspoon salt
  • Grated rind of 1 lemon
  • 1/2 teaspoon ground mace or nutmeg
  • 1 lb unsalted butter 453.6 g
  • 3.5 oz almonds ground or finely chopped, 100 g
  • 4 oz candied lemon peel finely chopped, 113 g
  • 4 oz candied orange peel finely chopped, 113 g
  • Unsalted butter for coating
  • Confectioner's sugar for dusting


  • Soak raisins in rum overnight.
  • Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
  • Bake for about 1 hour in preheated oven at 350° F
  • After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
  • Stollen has a long shelf life and can be made weeks ahead of Christmas