Dresdener Stollen
Ingredients
- 1/2 c. seedless raisins ⓘ
- 1/2 c. dried currants ⓘ
- 1 c. mixed candied citrus peel
- 1/4 c. angelica, cut into 1/4-inch dice ⓘ
- 1/2 c. candied cherries, halved ⓘ
- 1/2 c. rum (dark rum is better) ⓘ
- 1/4 c. lukewarm water (110~ to 115~) ⓘ
- 2 pkg. or cakes dried yeast or compressed yeast
- 3/4 c. plus a pinch of sugar ⓘ
- 5 1/2 c. plus 2 Tbsp. all-purpose (preferably bread) flour ⓘ
- 1 c. milk
- 1/2 tsp. almond extract ⓘ
- 1/2 tsp. finely grated fresh lemon peel ⓘ
- 2 eggs (at room temperature)
- 3/4 c. unsalted butter, cut into 1/4-inch bits and softened ⓘ
- 8 Tbsp. unsalted, melted butter ⓘ
Instructions
- Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl.
- Pour the rum over them, tossing the fruit about to coat the pieces evenly.
- Soak for at least 1 hour.
- Pour the lukewarm water into a small bowl; sprinkle it with the yeast and a pinch of sugar.
- Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
- Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture is almost double in volume.
Nutrition & Diet Analysis (per serving)
1021
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).