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Dresden Stollen (german Stollen 2) Recipe

Ingredients

How to make it

  • Sponge: Dissolve yeast in milk.
  • Add 180 g of the flour, mix well and cover with rest of the flour (20 g).
  • Cover bowl with plastic foil and let rise for 45 minutes at 28C.
  • For the final dough mix sponge, flour, sugar and milk on low speed for about 2 minutes, add butter and mix another 6 minutes on a higher speed .
  • Add rest of the ingredients and mix just until they are evenly distributed.
  • Cover and let rise 45 minutes.
  • Preheat oven to 200 C.
  • Roll the dough into a flat oval shape.
  • Press down center lengthwise with rolling pin. Fold over lengthwise (2/3).
  • Bake immediately (no second rising necessary) for 50-55 minutes.
  • Remove from oven, brush immediately with melted
  • butter.
  • Let cool on a wire rack, keep in a cool place.
  • Next day dust with icing sugar.
  • Wrap tightly in aluminum foil and keep in a cool place for at least 2 days to ripen.
  • It tastes best after 1 week.
  • Tip from the baker:
  • Add a little bit of cornstarch to the icing sugar, so the sugar remains on top and does not soak the Stollen

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