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Dresdner Stollen – Christmas Specialty Recipe

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This recipe for Dresdner Stollen – Christmas Specialty is from Made with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kg flour (8 cups)
100 g fresh yeast or 2 packages active dry yeast
1/2 l milk
200 g sugar
450 g butter
peel of a lemon (organic)
1/2 tsp level cardamon and 1/2 level tsp mace
10 g salt
500 g raisins (organic, no sulfur)
150 g currants

150 g chopped candied orange peel (orangeat) and candied lemon peel (zitronat)
Note: American products contain unwanted chemicals such as high fructose syrup and preservatives. The best is homemade: Find out how to make Orangeat and Citronat from scratch or get the German or all natural products.

150 g chopped raw almonds
30 g chopped bitter almonds or some drops of bitter almond oil
100 g butter
100g coarse sugar
2 sachets vanilla sugar – 1.0 oz – How to make Vanilla Sugar –
125 g powdered sugar
Directions:
Directions:
– Put flour into a baking bowl and make a pit in the middle; add the crumbled yeast with 2 tbsp sugar and some milk into the pit; with some flour whisk it to a “pre-dough”, cover it with a kitchen cloth and keep it at a warm place for 40-50 minutes.
– Mix flour and pre-dough with remaining milk and sugar, warm butter, lemon peel, spices and salt and whisk it really good until the dough peels away from the inside bowl wall.
– Boil water and scald raisins, dry them on a kitchen cloth or paper.
– Add raisins, currants, candied orange and lemon peel and almonds to the dough.
– Knead them into the dough and form a ball.
– Cover it again, let sit for 30-40 minutes, dough needs to rise.

– Again knead the dough very thoroughly, let rise covered for another 30-40 minutes, then form it into a Stollen.
– Preheat oven to 190-200 degrees C (375-400 F).
– Grease a baking tray with butter, place Stollen on it.
– Bake for 70-90 minutes until the surface is golden brown. If Stollen gets brown too early cover it with aluminum foil or greased parchment paper.
– When Stollen is done brush butter onto its surface.
– Sprinkle first with coarse sugar than with a mix of vanilla sugar and powdered sugar.
Personal Notes:
Personal Notes:
This German cake has its own history. Have you ever asked yourself what it is actually symbolizing? The form of the Stollen is supposed to symbolize the baby in the cradle, wrapped in linen. The Stollen recipe was created in Sachsen (Saxon). The making of the Stollen needs more attention than a regular dough done with yeast.
You need to use all ingredients as listed, don’t change the measures or ingredients. Important seems the fact that you won’t using the ingredients directly out of the fridge. The ingredients need to be kept at room temperature, and some even bring them the evening before they bake, into a warmer room.

Don’t forget it is a winter recipe and in Europe many rooms of a home used to be cold during the winter season due to low temperature and bad heating. Of course this has changed, still the recipe is based upon these facts. Happy Baking!

 

 

 

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