Stollen BoxActually, I feel very proud and also a bit vulnerable to share this Dresdner Christstollen recipe with you. It’s not only because the Christstollen from the German city Dresden is the most famous amongst all Christstollen but also because this recipe was passed from one family member to the other in my family. My great-grandmother already used to bake this Stollen around one month before Christmas and then sent parts of it to distant family members (such as to my dad when he was a child).
In this very Stollen box (on the right), my great-granny already used to send the Stollen from Dresden to Göppingen, where my father used to live when he was a kid. During the time of the Cold War it could happen, that the box was opened and checked for goods that were forbidden to send from Eastern Germany to the West.
This Christmas, my dad send me his homemade Stollen (made after this old recipe) from Ulm to Berlin. So it’s passed to the next generation and our child will enjoy the delicious Stollen.
Ingredients:
For the dough:
1,500 g white flour (fine)
1,000 – 1,250 g raisins (depends on your tast but please don’t use the big ones as they can easily burn!)
750 g butter
250 g almonds (grounded or minced as you like)
250 g candied lemon peel
100 g vanilla sugar
250 g sugar
100 g icing sugar / sugar powder
180 g fresh yeast (ca. 5 times 40 g)
2-3 untreated lemons (only the lemon peel is needed)
0.3 l rum (30 – 40%)
0.4 – 0.5 l milk
15 g salt (half a tablespoon)
For the covering:
additional icing sugar
500 g butter
Preparation:
Wash the raisins, dry them and put them into the rum. Add the almonds and chopped candied lemon peel (alternatively you can also put them into the mixer to chop them). Let this mixture soak in a closed jar for at least 24 hours.
On the next day (better in the morning):
Put the flour into a big bowl. Let the yeast dissolve in 0.4 l of lukewarm milk. Form a small hollow into the flour and put the yeast milk into it. Mix this little yeast milk lake with a bit of flour and 1 tablespoon of sugar. Let it rest for about 1 hour at a warm place to allow the yeast to rise.
Add the following into the flour mixture: 500 g of liquid butter, sugar, salt, peel of the untreated lemons. Knead everything to a easily formable dough. If the dough still sticks to the bowl add a little bit of flour.
At the end add the soaked raisin mix to the dough (pour the rest of the rum away if not everything got soaked into the raisins) and make sure that they are distributed equally. If the dough is too sticky, add flour.
Separate the dough into two portions and let them rest at a warm place about 2-3 hours. Cover them with a kitchen towel during this time. If you have time left, knead the dough again and let it rest for another 1-2 hours.
Now form the 2 portions into the typical Stollen shape: a long oval with a light hollow in the middle. Make sure that the Stollen is rather semi-flat than too high so it doesn’t get burnt while it is still raw in the inside.
Pre-heat the stove with around 250 °C or 380 °F and bake the 2 Stollen in a hot air circulation oven with 160 °C, respectively 320 °F for around 50 minutes. Put baking paper underneath the Stollen.
After half an hour check if the Stollen starts to get brown. To avoid burning, cover it with aluminium foil if necessary.
After 45 minutes put a spit into the Stollen and control if the dough still sticks on it. If it sticks, let it bake a little bit longer but make sure that the Stollen doesn’t get too dry (a good Stollen is always a bit “wet” inside and the rum raisins can be tasted).
While waiting, heat up the butter to use it for the covering. After taking the Stollen out of the stove, brush the Stollen with the liquid butter. Then sprinkle it with vanilla sugar and after it with icing sugar. Add another layer of liquid butter and sugar. Let the Stollen cool down.
After the Stollen is cold, wrap it into aluminium foil and let it rest for at least 3-4 weeks at a dry, cold place. This is important so the Stollen gets its particular aroma and the rum is distributed throughout the whole Stollen and doesn’t stick to the raisins.
Add another layer of liquid butter and sugar to the Stollen before serving. This makes it look nicer – like fresh snow.
Guten Appetit! Enjoy your Dresdner Stollen!