Christmas Stollen (Dresdner Christstollen)
12 servings
300 minutes
Christmas stollen is the true embodiment of Germany's festive spirit, infused with winter traditions and aromas. This sweet, rich cake made with an abundance of dried fruits, spices, and rum was first created in Dresden and has since become a symbol of Christmas. Its distinctive flavor unfolds through a blend of cinnamon, nutmeg, vanilla, and citrus zest, while its rich texture is achieved through butter and long aging. The finished stollen is dusted with powdered sugar, resembling a snowy winter landscape. This dessert is not just a treat but a ritual as it must mature for at least a week for the flavors to deeply penetrate the dough. It is enjoyed with hot mulled wine or aromatic coffee, creating cozy evenings with family and friends.
1
The filling needs to be prepared a day in advance to let it steep. Rinse the dried fruits thoroughly with boiling water, and if there are apricots, cut them into large pieces. Pour rum over the dried fruits and leave it overnight. If the rum doesn't fully cover the filling, stir a couple of times.
- Dark raisins: 200 g
- Dried apricots: 200 g
- Dried cranberries: 100 g
- Dried cherries: 100 g
- Rum: 100 ml
2
Weigh the prepared infused filling. It should be about 700 grams for this recipe. If you want to make less, the ideal ratio is: 1000 grams of flour, 700 grams of dried fruits, 400 grams of butter. Accordingly, if half, then: 500 grams of flour, 350 grams of dried fruits, 200 grams of butter.
3
In a separate container, mix sugar, ginger, cinnamon, nutmeg, vanillin, salt, and the zest of lemon, orange, and mandarin (preferably Clementine variety). Adjust spices to taste, but use more cinnamon and vanillin.
- Lemon zest: to taste
- Orange zest: to taste
- Mandarin zest: to taste
- Vanillin: 1 teaspoon
- Ginger: 1 teaspoon
- Nutmeg: 1 teaspoon
- Cinnamon: 1 teaspoon
- Salt: 1 teaspoon
4
Heat the oil, but do not melt it. It just needs to be elastic. Set aside a little (30-50 grams) for greasing the pie.
- Butter: 400 g
5
Mix 1/2 of warm 35° milk with dry yeast (dosage is on the package), add 1 tbsp of sugar and 3 tbsp of flour. Leave the mixture in a warm dark place to 'rise' (for example, in the microwave). At least 30 minutes.
- Dry yeast: 10 g
- Brown sugar: 150 g
- Milk: 300 ml
6
Mix all ingredients, add flour, sifting through a sieve. Knead the dough for about 10 minutes. Cover and place in a warm dark place. You can put it in a basin with water at 36-38°. Minimum 2 hours.
- Wheat flour: 1000 g
- Chicken egg: 3 pieces
7
Incorporate the filling into the dough and distribute evenly. Leave for at least another hour.
- Dark raisins: 200 g
- Dried apricots: 200 g
- Dried cranberries: 100 g
- Dried cherries: 100 g
8
Divide the dough into two or four parts, depending on the desired size. Make oval flatbreads 1 cm thick. Fold 1/3 on one side and 2/3 on the other. Create a groove.
9
Bake at 200° for 10 minutes, then reduce to 175° and bake for another 40-50 minutes.
10
Remove from the oven, immediately brush the hot ones with the remaining butter and generously sprinkle with powdered sugar through a sieve.
- Butter: 400 g
- Powdered sugar: 50 g
11
Wrap in parchment, then in foil, and leave in a cold place at least 10° for a week for the stollen to mature.