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Five flavours » Drinks and Snacks, German, Vegetarian » Dresdner Stollen

Dresdner Stollen

Where’s the dessert? He’s stollen it!

Sorry, but I had to get that out. I’m back and feeling much better now, thank you.

I happened upon this recipe for traditional Dresden stollen a few years back and it has quickly become a tradition for my husband and I to spend a couple of days making a whole heap of these babies as Christmas presents. It’s also a tradition for me to pretend that I don’t see my husband secretly adding more brandy to the fruit at every opportune moment. There is nothing like the smell of dried fruit steeping in alcohol to put you in the Christmas spirit.

When I originally found the recipe I learned that it is an ancient, 14th century one from some particular baker in Dresden. That was, I believe, on the actual broadcast of an episode of Euromaxx on Deutsche Welle TV which I can no longer access. It’s a shame because I’d love to credit the old fella, but instead I’ll have to make do with crediting the TV show whose website I downloaded the recipe from.

The first time we made this stollen, we made it exactly as the recipe stated because I love the idea of eating something that is of the very same recipe someone else made many, many years ago. I’m fascinated by this! You know, what did Shakespere eat while he was writing? Don’t you want to know that? My blogging friend, Laura Kelly, has written something interesting in this vein on her Silk Road Gourmet blog about Henry VIII and a Book of Cookrye from 1591. Oh, what they could do with a fair scraped carret root back then!

You should know that, although the recipe may be authentic, your stollen will not be. No way, No sir. Nah uh. There exists a “League for the Protection of Dresdner Stollen” and they are serious about preserving the name only for those stollen produced in Dresden. So, can I call this a Kiwi stollen, I wonder?

The recipe makes two giant stollen or, in our case, four smaller ones so we can fit them all in the oven at the same time. It seems to work well divided into four and cooked as per the instructions. They still come out large.

Dresdner Stollen directly from the Euromaxx website


1000 g flour
100 g yeast (2,5 cubes) [we used about 20-30g dried yeast]
1/2 liter milk
200 g sugar
500 g butter
500 g raisins
150 g currants
200 g candied orange or lemon peel
250 g sweet and bitter almonds [we used slivered almonds]
10 g salt
Spice Mixture (one tsp each: cardamon, vanilla, mace)
1-2 tsp vanilla extract
Rum to soak the dried fruits

Approximately 150 g butter to brush over the baked stollen and icing sugar to dust baked stollen


Day Before:

Pour rum over raisins, currants, orange/lemon peel and chopped almonds. Cover and let stand over night. [Obviously they forgot to add-Sneak in every half hour and add more booze without getting caught]

Preparing the starter:

Sift flour into a bowl and make a well in the center. Crumble and add the yeast, along with a little warm milk (four tablespoons) and a teaspoon of sugar. Stir until it forms a liquid paste. Let starter rise for 45 minutes in a warm place.

Preparing the dough:

Heat butter until melted. Heat milk until it is lukewarm and mix starter with the butter, milk, sugar, salt and spice mixture. Knead dough vigorously until it separates from the mixing bowl in a ball. Cover and let rise for 30 minutes in a warm place.

Now add the fruits soaked in rum and knead dough again. Let rise for another 30 minutes and then knead again.

Dust a cutting board or kitchen countertop with flour. Divide dough in half and roll each half into an oblong oval. Slit each stollen length-wise down the middle, about one centimeter into the dough.

Place the stollen next to each other on a baking sheet lined with baking parchment and let rise another 30 minutes in a warm place. Preheat oven to 175° Celsius (convection oven) or 200° Celsius(standard oven). Bake on middle shelf for twenty minutes. Then reduce temperature to 150° / 175° and bake for further 35-40 minutes. (Test: Stick a knitting needle or crochet hook into the stollen. It is ready when no dough apart from minute crumbs sticks to the needle.)

Mix together icing sugar and vanilla.

Brush the stollen with melted butter immediately after taking them out of oven and then dust with with the icing sugar-vanilla mixture. Let stollen cool.

Stollen will taste its very best if you let it mature for at least two weeks [We think this is hilarious. As if it’s going to last two weeks in our house!] after it’s cooled. (To do so, first wrap it in aluminium foil and then seal in an airtight plastic bag.)

Baking a stollen is not as easy as baking cookies. Difficulty level: medium. Preparation lasts about three hours plus the time the fruits need to soak in rum. As far as calories are concerned, stollen is somewhere in the middle of the vast array of Christmas goodies. 100g Christmas stollen has about 400 calories (less than many cookies).

I know this looks laborious and it so completely is. I’m not going to lie.  But it’s Christmas! (and it’s worth it for the boozey fruit alone)

Have a wonderful holiday season!

Filed under: Drinks and Snacks, German, Vegetarian · Tags: , , , ,

2 Responses to "Dresdner Stollen"

  1. Marie says:

    Thanks for visiting Michaela:) There is no way I could sleep with stollen in my room! It would be gone by the first morning, for sure. My husband and I try every year NOT to eat the stollen for a few weeks but we never manage it. The good thing is that this recipe makes a lot. We often divide it up into four loaves so that we can give some away, eat some and have some aging. That way we get to have our cake and eat it (later) too, ha ha. It would be interesting to see the regional variations in stollen recipes and I love the idea of adding quark. Hmmm…maybe I should try that next year…

  2. Michaela says:

    Thanks for sharing this recipe and the great photo!

    I’m German, living in the US. I usually make Stollen with sour cream (original recipe calls for Quark, which is somewhat like sour cream but very hard to come by here). I’ll use your recipe next year! But I have to say that Stollen gets a lot better (if you can believe that!) if you let it mature for a couple of weeks. My grandma used to keep hers on top of her bedroom wardrobe. Bedrooms were very cold in East Germany. 😉 And the Stollen made her bedroom smell amazing! I don’t know how she was able to sleep in there without eating all her Stollen!


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