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Christmas Stollen (Bread Of Dresden)

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<p><a href="http://en.wikipedia.org/wiki/File:Stollen-Dresdner_Christstollen.jpg">Image Credit</a></p>
Ingredients
  Active dry yeast 2 Tablespoon
  Warm water 3 Tablespoon (105 F To 115 F)
  Flour 1 Tablespoon
  Sugar 1 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs), melted
  Margarine 1⁄4 Cup (4 tbs), melted
  Sugar 2⁄3 Cup (10.67 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2
  Marzipan 2 Ounce (Almond Paste)
  Grated lemon rind 1 Teaspoon
  Salt 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Lemon peel 4 Ounce, chopped
  Orange peel/8 ounces mixed candied fruit 4 Ounce, chopped
  Golden raisins 3⁄4 Cup (12 tbs)
  Dark rum 3⁄4 Cup (12 tbs)
  Melted butter 3 Tablespoon
  Slivered almonds 1 Cup (16 tbs)
Directions

In a bowl, sprinkle the yeast over the warm water.
Stir in the one tablespoon flour, one teaspoon sugar and set aside to rise.
Meanwhile, combine the butter, margarine, sugar, milk, and beat.
Stir in the eggs.
Add the three cups flour, marzipan, nutmeg, lemon rind, salt and yeast mixture.
Knead about ten to fifteen minutes or until the dough is smooth and elastic and pulls away easily from the bowl.
In a small bowl combine the candied fruit and raisins in the rum and soak for ten minutes.
Dust the fruit-rum mixture with the three-quarter cup flour.
Stir in the almonds and toss until the fruit and nuts are well coated.
Stir them into the dough and work with your hands until they are well distributed throughout the dough.
If the dough is too sticky, work in a little more flour.
Shape into a ball.
Drop into a greased bowl.
Turn once to grease the entire surface.
Cover and set in a warm place to rise until doubled in bulk.
Punch the dough down and divide into two portions.
Roll each half out into an oval shape.
Brush with the melted butter.
Fold the long side of the oval to within one-inch of the opposite side, so that the upper half does not quite cover the lower edge.
It is preferable to use a special Stollen mold.
If one is not available, place the Stollen on a greased baking sheet.
Brush the top with melted butter.
Set in a warm place to rise for about one hour, or until doubled.
Bake at 375 degrees for about thirty to forty minutes, or until golden in color.
Remove from oven.
Brush the warm Stollen with a generous amount of melted butter.
When cool, dust liberally with the powdered sugar.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas

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1 Comment

daswisha's picture
I've just made two loaves of Dresden Stollen. I've had some problems with the recipe, which I followed to the tee. First I found that three cups of flour were inadequate, I had to add at least one extra cup yet it remained a little sticky while I kneaded it for the ten minutes. Then I added the fruit,almonds,flour and rum. I then had to add about another cup of flour so that I could handle it. After an hour and a half of rising, the dough was not soft and puffy as I expected it would be(the yeast i used was in fact active, there was a good sponge formed). Nevertheless, I forged ahead to form the two loaves and let them rise for one hour. The rising wasn't too successful, still I decided to cook them and after twenty minutes, not thirty as the recipe calls for. The finished loaves are flattish looking and after cooling, they are doughy. Not surprisingly, I deem my project a failure!! Is the recipe correct or have I misinterpreted it?? Jack