Dresdener Stollen(Christmas Yeast Bread Of Dresden)
Dresdener Stollen is a rich, festive Christmas bread filled with dried fruits, nuts, and fragrant spices, perfect for holiday celebrations and gift-giving.
Ingredients
- 1/2 cup seedless raisins
- 1/4 cup chopped citron ⓘ
- 1/4 cup chopped candied orange peel ⓘ
- 1/4 cup dark rum ⓘ
- 1 package active dry yeast ⓘ
- 1/4 cup warm water ⓘ
- 3/4 cup milk ⓘ
- 1/4 cup sugar
- 1/2 teaspoon salt ⓘ
- 4 tablespoons butter ⓘ
- 2 3/4 to 3 cups all-purpose flour ⓘ
- 1/8 teaspoon ground cardamom ⓘ
- 2 eggs ⓘ
- 1 teaspoon grated lemon rind
- 1/2 cup shredded blanched almonds ⓘ
- 2 to 3 tablespoons melted butter ⓘ
Instructions
- Soak the raisins, citron, and candied orange peel in dark rum and set aside.
- Dissolve the active dry yeast in warm water and let it activate.
- Combine milk, sugar, and butter in a saucepan and heat until the sugar is dissolved and the butter is melted.
- Cool the milk mixture and beaten eggs to lukewarm temperature.
- Stir the cooled milk mixture and eggs together until blended.
- Beat until the mixture is smooth and the dough easily comes away from the bowl.
- Drain the soaked fruit; add with lemon rind and 1/4 cup of the shredded almonds to 3/4 cup of the flour.
- Toss until the fruit and nuts are well coated with flour.
- Add the coated fruit and nuts to the dough and work with your fingers until evenly distributed.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- If the dough is too sticky, work in a little more flour.
- Place the dough in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Once risen, shape the dough into a traditional stollen shape and place on a baking sheet.
- Brush with melted butter and sprinkle with remaining almonds if desired.
- Bake in a preheated oven at 350°F (175°C) until golden brown, about 45-50 minutes.
- Remove from oven, brush with more melted butter, and allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of dried fruits such as currants or dried cranberries instead of just raisins. If you prefer a non-alcoholic version, soak the fruits in apple juice or water instead of rum. Ensure your yeast is fresh for optimal rising, and knead the dough until it springs back when pressed to achieve the perfect texture.
Serving Suggestions
Dresdener Stollen is delightful served with a dusting of powdered sugar on top, alongside a warm cup of spiced tea or coffee. It pairs beautifully with Marzipan Cookies for a festive treat platter. Consider slicing it thinly and toasting it for breakfast or a snack, enhancing the flavors with butter or a fruit spread.
Storage & Reheating
Store leftover Stollen in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to three months. Thaw at room temperature before serving, and refresh in the oven for a few minutes to restore its warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Dresdener Stollen(Christmas Yeast Bread Of Dresden) contains roughly 1331 calories, with 37g protein, 191g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (82% of the Daily Value), protein (73% of the Daily Value), and iron (40% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1987mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Dresdener Stollen ahead of time?
Yes, you can make Dresdener Stollen ahead of time. It actually benefits from resting, as the flavors meld together. Prepare it a week in advance, wrap it well, and store it in the refrigerator or freezer. Just remember to bring it back to room temperature before serving for the best taste.
What can I substitute for candied orange peel?
If you don't have candied orange peel, you can substitute it with finely grated zest of fresh oranges or a mix of dried fruit such as apricots for a different flavor profile. Adjust the sweetness accordingly, as fresh zest will not add the same sweetness as candied peel.
How can I tell when the Stollen is baked correctly?
The Stollen is done when it is golden brown and sounds hollow when tapped on the bottom. Additionally, you can use a kitchen thermometer; the internal temperature should reach about 190°F (88°C). Allow it to cool completely before slicing to enhance its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).