Dresdner Christmas Stollen

A community recipe by antje

Not tested or verified by Nigella.com

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Introduction

This is a typical german christmas cake. There are a lot of recipes but I take this recipe now for years and without this stollen there is no christmas. I think the most stollen from supermarket are to sweet or to dry and I like to know whats in my cakes.

Ingredients

Serves: 8-10

Metric Cups

500 grams raisins
100 grams currants
100 grams candied lemon peel
100 grams candied orange peel
250 grams almonds (chopped)
3 packets vanilla sugar
6 tablespoons rum
12 drops bitter almond flavouring
1 kilogram wholewheat flour
84 grams fresh yeast
150 grams sugar
250 millilitres milk
2 medium egg yolks
700 grams butter
125 grams icing sugar (to decorate)
15 grams salt
1 lemon

17⅔ ounces raisins
3½ ounces Zante currants
3½ ounces candied lemon peel
3½ ounces candied orange peel
8⅚ ounces almonds (chopped)
3 packets vanilla sugar
6 tablespoons rum
12 drops bitter almond flavouring
2⅕ pounds wholewheat flour
2⅞ ounces fresh yeast
5⅓ ounces sugar
9 fluid ounces milk
2 medium egg yolks
24¾ ounces butter
4⅖ ounces confectioners' sugar (to decorate)
½ ounce salt
1 lemon

Method

Dresdner Christmas Stollen is a community recipe submitted by antje and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

mix raisins, currants, candied peel, almonds, 2 packs vanilla sugar, zest and juice of a lemon and rum. Let mixture rest for 6 hours (or overnight).

sieve flour into a bowl. Make a well in the centre and pour the crumbled yeast, a tablespoon sugar and the lukewarm milk into the centre and mix with a little bit of flour. Lay a tea towel over the bowl and let this rise for 15 minutes in a warm room.

add the remaining sugar, salt, egg yolks, 400 g butter (butter in knobs). Knead into dough. In case you are using a food processor knead for 30 minutes on lowest level. Then let the dough rise for 30 minutes covered with a tea towel.

roll dough, add fruit mixture. Knead dough quickly and let it rise for 30 minutes (while being covered). Knead again. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Let the dough rise for 15 min.

preheat oven to 175Â° C. Bake for 80 minutes (without air circulation or foil). Position rack in lowest third of oven.

immediately after baking: pierce stolen all over with a wooden needle and brush it on the top and underneath with 150 g brown melted butter and then cover the top with powdered sugar with a sieve. Let it cool down overnight

Let it rest for 1 or 2 weeks tightly wrapped in foil and plastic bags in a cool place (but not in the fridge)

mix raisins, Zante currants, candied peel, almonds, 2 packs vanilla sugar, zest and juice of a lemon and rum. Let mixture rest for 6 hours (or overnight).

preheat oven to 175Â° C. Bake for 80 minutes (without air circulation or foil). Position rack in lowest third of oven.

Let it rest for 1 or 2 weeks tightly wrapped in foil and plastic bags in a cool place (but not in the fridge)

Tell us what you think

What 4 Others have said

No marzipan? For me the epitome of Stollen is the marzipan running through the centre!

Posted by persy on 8th December 2017
This worked really well and taste like Dresdner Christmas Stollen. Thank you. Need to make sure not to eat too much, now that I know how much butter and icing sugar is in there.

Posted by DrAnke on 5th December 2015
8g per packet. You can buy it on Amazon! It's great stuff. http://www.amazon.co.uk/German-Oetker-Vanilla-Sugar-Pack/dp/B003RFWN9G/ref=sr_1_1?ie=UTF8&qid=1417289549&sr=8-1&keywords=vanilla+sugar

Posted by bunnylahop on 29th November 2014
Re antje's stollen. When she writes 'packets' of vanilla sugar - can you tell me how many grams in each packet

Posted by Jenniferwild on 20th November 2014