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Stollen is a heavy bread filled with Marzipan and made with dried or candied fruits, spices, and nuts. It is a traditional German Christmas cake, called Weihnachtsstollen or Christstollen [Christ Bread]. The authentic and notable Stollen is only produced in Dresden (Dresdner Christstollen), originally Striezel, and its suburbs, which was mentioned officially in 1474. Dresden Stollen is produced in the city of Dresden and it is distinguished by a special seal depicting King Augustus II the Strong. Want to know more about Stollen History, see: Dresden’s Stollen History.
How To Make Stollen?
Ingredients for Stollen Bread
- 750 g all-purpose flour
- 125 g confectioner’s sugar
- 250 ml whole warm milk
- 350 g unsalted butter (if possible European style with 82% fat), softened
- 80 g instant yeast
- 2 tsp sugar
- 1 tsp vanilla extract or 1 sachet of vanilla sugar
- 1 tsp almond extract
- 150 g California seedless raisins
- 150 g golden raisins (sultanas)
- 150 g California Zante currants raisins
- 100 g blanched almonds, peeled and chopped
- 50 g bitter ground almonds
- 6 tbsp orange blossom water, or orange juice
- 100 g blanched almond, peeled, toasted, and chopped
- 50 g bitter ground almonds
- 100 g candied orange peel
- 100 g candied lemon (see the recipe)
- 1/2 tsp lemon zest
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp mace
- 1/4 tsp salt
- 191 g almond paste or Marzipan
- 80 g butter, melted
- 1/2 cup powdered sugar, for dusting the Stollen
The Method Of Making Dresden Stollen
- Rinse the raisins, cover with orange water blossom, and let sit at least one hour to two hours. Dissolve the yeast in the warm milk with two teaspoons of sugar. Leave stand for 10 minutes, until the mixture is bubbly. Chopped candied fruits, and dry the raisins.
- Using a stand mixer or your hands, mix flour with sugar and salt and pour the yeast mixture. Add spices and vanilla sugar. Gradually add the butter, and knead well to make a smooth and soft light dough. Add raisins, chopped fruits, and almonds.
- Mix everything well and knead the dough. Form the dough into a ball, place it in a bowl, cover, and let it rise in a warm place for 30 minutes.
- Divide the dough into two parts, form an oval loaf of each, with a rolling pin, and make a longitudinal depression, dividing the dough in a 2: 1 ratio. Fill with marzipan or almond paste (batonnet shape).
- Slightly, without pressing, bend the smaller part into the larger one to form a stepped fold (stollen shape).
- Transfer the stollens to a baking sheet lined with baking paper, cover, and let rise until puffy, about 60 to 90 minutes.
- Preheat the oven to 350° F and bake the Stollen for 30-35 minutes. When the top is start to brown a little, cover with baking paper.
- When baked, remove the Stollen from the oven, immediately brush generously with melted butter, and after 10 minutes, sprinkle with powdered sugar on top.
- Wrap airtight the cooled, and store it in a cool and dry place, at room temperature, until serving. Store for up two weeks, over time, Stollen becomes softer and more aromatic, it is best to be prepared one week or more before consumption. Freeze for longer storage.
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