Best 2 Dresdner Stollen Christstollen Recipes
Indulge in the Timeless Tradition of Dresden Stollen, a Culinary Masterpiece Steeped in History
Savor the exquisite flavors of Dresden Stollen, a delectable German bread traditionally enjoyed during the Christmas season. This iconic confection, also known as Christstollen, captivates taste buds with its rich, fruity interior and distinctive powdered sugar coating. Its origins can be traced back to the 15th century, originating in the city of Dresden, Germany. Over the centuries, Dresden Stollen has become a symbol of festive cheer, embodying the spirit of Christmas in German culture.
This comprehensive article delves into the realm of Dresden Stollen, offering a collection of meticulously crafted recipes that cater to diverse preferences and dietary requirements. Embark on a culinary journey, discovering traditional and modern interpretations of this beloved holiday treat.
1. **Classic Dresden Stollen (Christstollen):** Experience the authentic taste of Dresden Stollen, prepared with a blend of candied fruits, nuts, and spices, enveloped in a soft, yeasted dough. This time-honored recipe captures the essence of this festive delicacy, evoking memories of Christmas past.
2. **Vegan Dresden Stollen:** Indulge in the delectable flavors of Dresden Stollen without compromising on your dietary choices. This vegan adaptation showcases the same enticing combination of candied fruits and nuts, skillfully combined with plant-based ingredients to create a rich and satisfying treat.
3. **Gluten-Free Dresden Stollen:** Savor the joy of Dresden Stollen without the limitations of gluten. This carefully formulated recipe utilizes gluten-free flour alternatives, ensuring that those with gluten sensitivities or celiac disease can relish this holiday delight.
4. **Mini Dresden Stollen:** Delight in bite-sized versions of Dresden Stollen, perfect for parties, gift-giving, or satisfying individual cravings. These charming mini stollen retain the classic flavors and textures of the traditional recipe, offering a delightful treat in a smaller package.
5. **Dresden Stollen Bread Pudding:** Transform leftover Dresden Stollen into a delectable bread pudding, a sweet and comforting dessert that brings a unique twist to this holiday favorite. This creative recipe combines the flavors of stollen with a creamy custard, creating a warm and nostalgic dish.
Prepare to be captivated by the alluring aroma and irresistible taste of Dresden Stollen. Whether you prefer the traditional recipe, seek vegan or gluten-free options, or desire bite-sized treats or a comforting dessert, this article provides a treasure trove of culinary inspiration.
DRESDNER STOLLEN /CHRISTSTOLLEN
Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family. Based on a recipe from German Traditional Cooking by Tony Schmaeling
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 2 12-inch loaves, 24 serving(s)
Number Of Ingredients 19
Steps:
- The 4 hour prep time includes the doughs rising time.
- Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
- In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
- Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
- Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
- In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
- Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
- Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
- Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
Nutrition Facts : Calories 270.1, Fat 12.3, SaturatedFat 6.6, Cholesterol 44.1, Sodium 127.8, Carbohydrate 33.1, Fiber 1.6, Sugar 10.3, Protein 5
DRESDNER CHRISTMAS STOLLEN (FORMER GDR)
This is another authentic recipe from the former East Germany. Dresden is world known for this wonderful Stollen, served only during December and the Christmas time. It is served in slices as a dry cake in the afternoon with coffee. Do NOT substitute any ingredients and make it more than 1 week in advance, as it needs to sit, tightly wrapped in plastic foil, to moisten. No eggs should be used in Stollen, as they will dry it out. Cooking time includes rising and resting time. Please read the instructions carefully, as this recipe is for bakers, who are experienced and knowledgeable with yeast doughs.
Provided by txzuckerbaeckerin
Categories Dessert
Time 1h3m
Yield 2 Stollen
Number Of Ingredients 17
Steps:
- All ingredients need to be at room temperature.
- Sift flour into a very large bowl, make a well in the middle, keep 1 c flour.
- Mix 2/3 of the handwarm milk with the yeast and add a bit of sugar.
- Pour into the flour well.
- Cover with a damp towel and let rise at a warm, draft-free location for 20 minutes or the yeast foams up.
- In the meantime, mix remaining ingredients (except the last 3).
- Knead the yeast and flour into a dough.
- Add the yeast dough to the fruit-date mix and knead, until the dough doesn't stick to the hands any more (you might need extra flour, but not too much).
- Let rest at a warm location for a minimum of 2 hours, but not too warm, for the fat not to "sweat out".
- Divide dough into 2 equal parts, knead again and form into oval shapes.
- Press down a wooden stick lengthwise the shape, marking the oval into a 2/3 wide part and a 1/3 wide part (don't separate the 2 parts!).
- Flip 1/3 part over the depression onto the 2/3 wide part, so it looks like a long turnover, with the rims not meeting, but the top rim being some way over the middle.
- Preheat oven to about 375°F.
- Let Stollen rest on baking sheet and rise for 30 minutes.
- Bake for about 1 hour at 370°F.
- Tap the top and if it sounds hollow, take the Stollen out immediately.
- Brush with butter and powder very generously with sugar mix.
- After cooling completely, wrap tightly with Saran wrap and let sit in a cool, dark place for 1 week.
- Powder with sugar a second time before serving.
- To serve, cut in 1/2-inch slices.
- Do not add too much sugar, as it will spread the Stollen too flat.
- This is a very work-intensive recipe and not suitable for an unexperienced baker.
Nutrition Facts : Calories 12567.8, Fat 652.6, SaturatedFat 222.9, Cholesterol 605.1, Sodium 9241.6, Carbohydrate 1571.7, Fiber 69.2, Sugar 661, Protein 170.1
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the dough come together more easily and result in a more evenly baked stollen.
- Use a stand mixer fitted with the dough hook to knead the dough. This will make the process much easier and faster.
- Be patient when kneading the dough. It will take some time for the dough to come together and become smooth and elastic. Don't over-knead the dough, or it will become tough.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- When shaping the stollen, be sure to tuck the ends under so that the filling doesn't leak out.
- Bake the stollen in a preheated oven until it is golden brown and a toothpick inserted into the center comes out clean. This will take about 45-50 minutes.
- Let the stollen cool completely before slicing and serving. This will help the flavors to develop and the stollen to hold its shape.
Conclusion:
Dresdner stollen, or Christstollen, is a delicious and festive bread that is perfect for the holiday season. With its rich, sweet dough, flavorful filling, and dusting of powdered sugar, this bread is sure to be a hit with everyone who tries it. So, if you're looking for a special treat to bake this holiday season, give Dresdner stollen a try.
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