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.
- 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