Recipe

Dresden Stollen Recipe

	Midgelet / All my dishes 11 months ago From a German bakery owner, his recipe for Dresden Stollen, a Christmas treat. Thought, I'd post for saving for next year! and for reference Prep:60m Cook:55m Servings:12	Midgelet
	german stollen yeast sweet almonds raisins sugar butter yeast rum candied fruit christman dresden germany

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Ingredients

Sponge

200 g flour

50 g fresh yeast

120 g lukewarm milk

Final dough

400 g flour

50 g lukewarm milk

70 g sugar

160 g butter, melted and cooled down

3 g salt

a pinch ground nutmeg

a pinch of ground cloves

a pinch of ground cinnamon

336 g rum-soaked raisins

30 g rum

120 g candied fruits

60 g almond flakes

For the finishing

100 g melted butter

icing ( powdered ) sugar

Directions

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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Comments

chichimonkeyface 10 months, 4 weeks ago said:
Never made it, thanks for the recipe, seems something I can trynow that I understand it!

kidaria 10 months, 4 weeks ago said:
I like to try this for the next holiday too. Sounds great!

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