Authentic Dresden Stollen Recipe - 3 Versions ✪ MyGerman.Recipes
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Dresden Stollen is a traditional German Christmas bread, originating in the city of Dresden. It symbolizes the holiday season and is often gifted during festivities. The rich ingredients, including dried fruits and nuts, reflect the abundance of the season. Today, Stollen is enjoyed globally, with various regional adaptations, yet the authentic recipe remains a cherished holiday staple in Germany.
Ingredients
- ●all-purpose flour
- ●sugar
- ●salt
- ●yeast
- ●milk
- ●butter
- ●eggs
- ●almonds
- ●currants
- ●raisins
- ●candied citrus peel
- ●ground cinnamon
- ●ground nutmeg
- ●vanilla extract
- ●powdered sugar
- ●lemon zest
Instructions
- 1Mix flour, sugar, salt, and yeast in a large bowl.
- 2Warm milk until lukewarm and add to the dry ingredients.
- 3Melt butter and let cool, then add to the mixture along with eggs.
- 4Knead the dough until smooth and elastic, about 10 minutes.
- 5Incorporate chopped almonds, currants, raisins, candied citrus peel, cinnamon, nutmeg, and lemon zest into the dough.
- 6Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.
- 7Preheat the oven to 350°F (175°C).
- 8Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
- 9Bake for 40-50 minutes until golden brown and a toothpick comes out clean.
- 10Remove from the oven and let cool completely on a wire rack.
- 11Dust with powdered sugar before serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a dairy-free alternative that adds moisture.
almonds
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts provide a similar texture and flavor at a lower cost.
candied citrus peel
Healthier: dried fruit
Cheaper: orange zest
Dried fruit is a healthier option with natural sweetness.
currants
Healthier: dried cranberries
Cheaper: raisins
Dried cranberries add a tart flavor, while raisins are more economical.
Techniques
mixingkneadingbaking
Equipment
large bowlbaking sheetparchment paperwire rack
🌶️🌶️🌶️Lowmilkeggstree-nutswheat
Also Known As
Dresdner Stollen
Ingredients
- ●4 cups all-purpose flour
- ●1 cup milk
- ●1/2 cup sugar
- ●1/2 cup unsalted butter
- ●1/2 cup raisins
- ●1/2 cup currants
- ●1/2 cup chopped almonds
- ●1/4 cup candied citrus peel
- ●1/4 cup rum
- ●1 packet active dry yeast (2 1/4 tsp)
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 tsp salt
- ●1 egg
- ●Powdered sugar for dusting
Instructions
- 1In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- 3Add the egg to the butter mixture and mix well.
- 4Stir in the yeast mixture, rum, cinnamon, nutmeg, and salt.
- 5Gradually add the flour, mixing until a dough forms.
- 6Fold in the raisins, currants, almonds, and candied citrus peel until evenly distributed.
- 7Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 8Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 9Preheat the oven to 350°F (175°C).
- 10Shape the risen dough into a loaf and place it on a baking sheet lined with parchment paper.
- 11Bake for 30-40 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 12Let the stollen cool completely, then dust with powdered sugar before serving.
Equipment
Mixing bowlBaking sheetParchment paperOvenRolling pin
Ingredients
- ●4 cups all-purpose flour
- ●1 cup milk
- ●1/2 cup sugar
- ●1/2 cup unsalted butter
- ●1/2 tsp salt
- ●1 packet active dry yeast (2 1/4 tsp)
- ●1/2 tsp ground cinnamon
- ●1/4 tsp ground nutmeg
- ●1/2 cup mixed dried fruit (raisins, currants)
- ●1/2 cup marzipan, cut into small pieces
- ●1/4 cup slivered almonds
- ●1/4 cup powdered sugar (for dusting)
- ●1 egg (for egg wash)
Instructions
- 1In a small saucepan, heat the milk until warm (not boiling). Remove from heat and stir in the sugar and yeast. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine the flour, salt, cinnamon, and nutmeg.
- 3Add the yeast mixture and melted butter to the dry ingredients. Mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6Once risen, punch down the dough and knead in the dried fruit, marzipan pieces, and slivered almonds until evenly distributed.
- 7Shape the dough into a loaf and place it on a baking sheet lined with parchment paper. Cover and let it rise for another 30 minutes.
- 8Preheat the oven to 350°F (175°C). Brush the top of the loaf with beaten egg for a shiny finish.
- 9Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 10Let the stollen cool completely on a wire rack before dusting with powdered sugar.
Equipment
mixing bowlwhiskmeasuring cupsmeasuring spoonsbaking sheetparchment paperwire racksaucepan
Ingredients
- ●4 cups all-purpose flour
- ●1 cup milk
- ●1/2 cup unsalted butter
- ●1/2 cup sugar
- ●1/2 cup poppy seeds
- ●1/4 cup raisins
- ●1/4 cup chopped almonds
- ●1/4 cup candied citrus peel
- ●2 large eggs
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1 tsp vanilla extract
- ●1/2 tsp salt
- ●1/2 tsp ground cinnamon
- ●1/4 tsp ground nutmeg
- ●1/4 cup powdered sugar (for dusting)
Instructions
- 1In a small saucepan, heat the milk until warm (not boiling). Remove from heat and stir in the yeast and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
- 2In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, and nutmeg.
- 3Add the butter, eggs, and vanilla extract to the flour mixture. Pour in the yeast mixture and mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Incorporate the poppy seeds, raisins, almonds, and candied citrus peel into the dough, kneading until evenly distributed.
- 6Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7Preheat the oven to 350°F (175°C).
- 8Punch down the risen dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
- 9Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 10Let the stollen cool completely on a wire rack. Dust with powdered sugar before serving.
Equipment
mixing bowlsaucepanbaking sheetparchment paperwire rackrolling pin
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