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
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sabitu muhammed
[email protected]I made this Stollen for my Christmas party and it was a huge hit! Everyone loved it. Thanks for sharing the recipe!
Carter Blynqz
[email protected]This Stollen was so good! I made it for my family and they all loved it. It was the perfect Christmas bread.
Sudais Khakhil12
[email protected]I've never made Stollen before, but this recipe was easy to follow and the bread turned out great. It was a hit at my Christmas party.
Bamulasa Moses
[email protected]This Stollen was delicious! I made it for a Christmas party and everyone loved it. I'll definitely be making it again.
Lori Birdsong
[email protected]I'm not a big fan of Stollen, but I made this recipe for my family and they loved it. I think I'll make it again next year.
Bmp You
[email protected]This Stollen was a lot of work, but it was worth it. It was the perfect bread to serve on Christmas morning.
Damien Burton
[email protected]I had a bit of trouble getting the dough to rise, but once it did, the Stollen turned out great. It was delicious and everyone loved it.
Jannie Lavida
[email protected]This Stollen was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Hemal Hemal
[email protected]I've been making this Stollen for years and it's always a hit. It's the perfect bread to serve on Christmas morning.
Aly Hashmi
[email protected]This was a great recipe! The Stollen turned out perfect. I made it for a Christmas party and everyone loved it. Thanks for sharing!
Jeffrey Smith
[email protected]This Stollen is delicious! The bread is soft and fluffy, and the flavors are amazing. I especially love the candied orange peel and raisins.
Mulaj Manjola
[email protected]I love this Stollen! It's the perfect Christmas bread. It's so moist and flavorful, and the spices are just right. I always make it a few weeks before Christmas and freeze it. Then I can just thaw it out and enjoy it on Christmas morning.
Ameyaw Richard
[email protected]This was my first time making Stollen and it turned out great! I was worried it would be too difficult, but the instructions were easy to follow. The bread was delicious and I'm so glad I tried it.
Robyn Coulthard -Keating
[email protected]I've made this Stollen several times now and it's always a hit. It's a bit time-consuming to make, but it's totally worth it. The bread is so soft and fluffy, and the flavors are amazing.
Justin Faith
[email protected]This Stollen was a huge success! My family and friends loved it. I followed the recipe exactly and it turned out perfectly. The bread was moist and flavorful, and the spices were just right. I will definitely be making this again next year.