Dresdner Stollen Recipe

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 cup (150g) mixed dried fruits (raisins, currants, candied citrus peel) 1 cup (150g) mixed dried fruits (raisins, currants, candied citrus peel)
• 1/2 cup (60g) chopped almonds 1/2 cup (60g) chopped almonds
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 48g (Sugars: 20g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and nutmeg.
3. 3.
   Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 350°F (180°C).
7. 7.
   Punch down the risen dough and knead in the dried fruits and chopped almonds until evenly distributed.
8. 8.
   Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
9. 9.
   Bake for 30-35 minutes or until the Stollen is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool completely on a wire rack.
11. 11.
    Once cooled, generously dust the Stollen with powdered sugar.
12. 12.
    Store in an airtight container for a few days to allow the flavors to develop before serving.

Treat your ingredients with care...

• Dried fruits — Soak the dried fruits in warm water or rum for about 30 minutes before adding them to the dough. This will help them plump up and become more tender in the final bread.

Tips & Tricks

• For a richer flavor, you can soak the dried fruits in rum or brandy overnight before adding them to the dough.
• Allow the Stollen to rest for a day or two after baking before serving. This will allow the flavors to meld together and the bread to become even more moist and delicious.
• If you prefer a less sweet Stollen, you can reduce the amount of sugar in the dough or omit the powdered sugar dusting.

Serving advice

Slice the Dresdner Stollen into thick slices and serve it with a cup of hot tea or mulled wine. It is best enjoyed slightly toasted and spread with a generous amount of butter.

Presentation advice

To present the Dresdner Stollen, place it on a festive platter and dust it with an additional sprinkle of powdered sugar. You can also garnish it with a few whole almonds or candied citrus peel for an extra touch of elegance.