Dresdner Stollen is a traditional German recipe for a classic fruited yeasted bread filled with a core of marzipan that, typically is served at Christmas. The full recipe is presented here and I hope you enjoy this classic German version of: Dresdner Stollen.
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This is the recipe for the original Stollen from Dresden, Germany. It makes a very special Christmas treat and I make several for the family each Christmas.Like many Christmas-type cakes it's best if baked well in advance, as it will keep for 2 weeks or more and improve it's flavour as it ages. To keep the cake simply wrap in foil or place in an airtight container and store in a cool place.
Ingredients:
1kg plain (all-purpose) flour
200g sugar
110g fresh yeast
500ml milk
1 tsp vanilla extract
a few drops of almond extract
a pinch of ground nutmeg
a pinch of ground cloves
400g unsalted butter, melted and allowed to cool
110g finely-chopped almonds
400g raisins
200g currants
250g chopped mixed orange and lemon peel
450g good quality marzipan
extra unsalted butter, melted
icing sugar for dusting
Method:
Gently melt the butter then put aside to cool. Meanwhile warm the milk, break-up the fresh yeast and place in a bowl along with 1 tsp sugar. Add the warmed milk (make sure it's below 40°C) and set aside to raise for 10 minutes.
Sift the flour into a large bowl then add the sugar, pinch of ground nutmeg, pinch of ground cloves, vanilla and almond extract. Mix well together. Now add the butter to this mix along with the yeast an knead-in thoroughly. Tip onto a lightly-floured surface and knead for about 10 minutes at least then add the chopped almonds, dried fruit and chopped peels.
Knead thoroughly to make sure the fruit are completely combined with the dough. Place the dough back in the bowl, cover with a tea cloth and place in a warm spot to raise for about 1.5 to 2 hours (or even more).
When he dough has risen, knock it back then flatten on a floured surface. Divide in half, knead both halves well then roll the dough out. Knead the marzipan, halve and and roll out. The dough should be some 5cm wider than the marzipan on all sides. Place the marzipan in he centre of the rolled dough then fold the Stollen over with the marzipan inside (you will have two Stollens).
Place the Stollen on a greased baking tray, cover with a tea cloth and allow to raise again for about 2 hours. Cover the stollen with a piece of greaseproof paper (to prevent burning) then place in an oven pre-heated to 190°C and bake for about an hour.
When the stollen is ready, remove from the oven and immediately brush with the melted butter. Dust with the icing sugar and set aside on a wire rack to cool. When the cake is completely cold wrap in foil or place in an airtight container and keep cool. Dust once again with icing sugar just before serving.
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