They are the sweet highlight of every feast: desserts. Recipes for Stollen, a traditional German dessert, are passed on from generation to generation. Stollen is the Christmas treat with probably the longest tradition in Germany, dating back to 1329. While there are numerous recipes for Stollen across the country’s regions, the most famous Stollen comes from Sachsen (Saxony). One such recipe is for the Dresden Stollen, which is baked with marzipan, almonds and raisins. If you don’t want to go all the way to Dresden to eat the best Stollen, try making your own!
Die Zutaten (the ingredients):
- 50 g almonds
- 500 g raisins
- 50 g candied of orange and lemon peel
- 50 ml rum or apple juice
- 400 g flour
- 1/4 l milk
- 1 cube of yeast
- 3 tablespoons honey
- 450 g of butter
- 1 tsp salt
- 100 g almond paste
- 1/2 vanilla bean
- 1 lemon
- 150 g powdered sugar
1. Pour boiling water over the almonds and let stand for 10 minutes. Mix the raisins, orange and lemon peel with rum.
2. Pour the almonds in a sieve and then mix them with the rum fruits.
3. Put 200 g of flour, lukewarm milk, crumbled yeast and honey into a dough mix and sprinkle with 1 tablespoon flour. Let it rise in a warm place until the surface ruptures. This is your Vorteig (yeast sponge).
4. Knead in a food processor the remaining flour, 200 g butter, salt, grated marzipan, vanilla seeds, lemon zest, Rumfrüchte (the fruit mix in step 2) and Vorteig. Cover the dough for about 1 hour in a warm place let it rise until it has roughly doubled.
5. Knead the dough on a floured surface and place on baking paper.
6. Preheat the oven to 180 degrees. Bake the Stollen for 15 minutes. Turn the temperature of the oven down to 160 degrees and continue baking for 45 minutes. You may cover it with baking paper for the last 20 minutes so that the Stollen is not too dark.
Melt the rest of the butter and coat the Stollen immediately. Sift powdered sugar over it and let it cool down. Sprinkle with powdered sugar before serving.