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Dresdner Stollen

This is the recipe for the original Stollen. A very special  Christmas treat. Bake well in advance, as it will keep for 2 weeks or more and improve it's flavour. Wrap in foil or place in an airtight container and keep in a cool place.
This recipe will make 2 or 3  Stollens.
More Christmas Recipes

1kg (  2 lb 4oz ) plain ( all-purpose flour ) flour
200 g ( 7oz ) sugar
110g  ( 4oz ) fresh yeast
1/2 L ( 18 fl oz ) milk
1 teaspoon good quality vanilla extract
a few drops of almond extract
a pinch ground nutmeg
a pinch of ground cloves
a pinch of salt
400g  ( 14oz ) unsalted butter, melted and cooled down
110g ( 4oz )  finely chopped almonds
400g  ( 14oz ) raisins
200g  ( 7oz ) currants
250g  ( 9oz ) chopped mixed orange and lemon peel
450g  ( 16oz ) good quality marzipan
extra unsalted butter, melted
powder ( icing ) sugar for dusting

  1. melt the butter very  gently, put aside to cool
  2. very gently warm the milk
  3. break up the fresh yeast and place in a bowl with a teaspoon of sugar
  4. add the slightly warmed milk and let it rise
  5. into a large bowl sift the flour
  6. add the sugar, pinch of ground nutmeg, pinch of ground cloves, pinch of salt, vanilla and almond extract 
  7. mix it all together
  8. now add the melted and cooled butter and the risen yeast and knead it well
  9. when the dough has been well kneaded add the chopped almonds, dried fruit and chopped peels, this will take some time and patience
  10. when everything has been mixed well in, place back in bowl, cover with cling film or tea towel and leave to rise in a warm place, about 1-2 hours or more
  11. divide in halve, knead it again well and roll out 
  12. knead the marzipan and roll out
  13. place the marzipan in the centre of the rolled out dough
  14. fold the Stollen over with marzipan inside 
  15. place on an greased baking tray and leave to rise again for 1-2 hours or more
  16. put a piece of greaseproof paper on top to prevent from burning and 
  17. bake in a preheated oven: 190 C ( 375 F / gas 5  ) for 1 hour or more
  18. when ready, while still hot, brush generously with melted butter and dust with powder sugar
  19. leave to cool on a wire tray
  20. when cool, wrap in foil or place in an airtight container and keep cool
  21. just before serving dust again with powder sugar

Tip: If you do not like marzipan, exclude it, or make one of each.

More Stollen Recipes :

Schuhmann Lebkuchen
You can now buy Schuhmann Nürnberger Lebkuchen, Gingerbread, Stollen and more..... in the USA

Lebkuchen-Schmidt in Europe

Bon Appétit


Place the marzipan in the center

Roll into Stollen shape and let it rise once more.

while still warm, brush with melted butter then dust with powder sugar