📝 About This Recipe
Dating back to 15th-century Saxony, the Dresden Stollen is the crown jewel of German holiday baking, symbolizing the swaddled Christ Child. This buttery, yeast-leavened bread is heavily studded with rum-soaked fruits, crunchy almonds, and a hidden core of decadent marzipan. Coated in a snowy layer of powdered sugar, it is a rich, aromatic masterpiece that develops deeper flavor as it matures over the winter weeks.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Golden raisins and currants (mixed)
- 1/2 cup Candied orange and lemon peel (finely diced)
- 1/3 cup Dark rum or brandy (warm)
- 1 tablespoon Lemon zest (freshly grated)
The Yeast Dough
- 1 cup Whole milk (lukewarm (110°F))
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar
- 4 1/2 cups All-purpose flour (plus more for dusting)
- 1 cup Unsalted butter (softened to room temperature)
- 1 Egg (large, room temperature)
- 3/4 teaspoon Fine sea salt
- 1/2 teaspoon each Ground cardamom and nutmeg (freshly ground preferred)
The Filling and Finish
- 1/2 cup Slivered almonds (toasted)
- 7-8 ounces Marzipan (almond paste) (divided into two logs)
- 1/2 cup Unsalted butter (melted, for brushing)
- 1 cup Powdered sugar (for a heavy dusting)
👨🍳 Instructions
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1
In a medium bowl, combine the raisins, currants, candied peels, lemon zest, and rum. Cover and let soak for at least 4 hours, or preferably overnight, until the fruit is plump.
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2
In the bowl of a stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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3
Add the remaining sugar, egg, salt, cardamom, nutmeg, and 2 cups of the flour. Mix with the paddle attachment on low speed until a thick batter forms.
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4
Switch to the dough hook. Gradually add the remaining flour and the softened butter, one piece at a time, kneading on medium-low speed for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
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5
Place the dough in a lightly greased bowl, cover with a warm damp cloth, and let rise in a draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently deflate the dough and turn it out onto a lightly floured surface. Drain any excess liquid from the soaked fruits and knead the fruit and toasted almonds into the dough by hand until evenly distributed.
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7
Divide the dough into two equal portions. Roll each portion into an oval shape about 1 inch thick.
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8
Roll the marzipan into two logs, slightly shorter than the length of the dough ovals. Place one log in the center of each oval.
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9
Fold the dough over the marzipan, but not perfectly in half—leave the bottom edge protruding slightly to create the traditional 'swaddled' hump shape. Press the seam firmly to seal.
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10
Place loaves on a parchment-lined baking sheet. Cover and let rise for 45-60 minutes. Preheat your oven to 350°F (175°C) during this time.
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11
Bake for 45-55 minutes, or until the internal temperature reaches 190°F and the crust is a deep golden brown. If the top browns too quickly, tent loosely with foil.
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12
Immediately upon removing from the oven, use a toothpick to poke small holes across the surface. Brush generously with half of the melted butter.
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13
Once the first layer of butter sinks in, brush with the remaining butter and sift a thick, snowy layer of powdered sugar over the entire loaf while still warm.
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14
Allow to cool completely. For the best flavor, wrap tightly in parchment paper and foil and store in a cool place for 1-2 weeks before slicing.
💡 Chef's Tips
Soak your fruit for a full 24 hours to ensure they don't pull moisture out of the bread, which keeps the crumb tender. If any raisins are sticking out of the dough before baking, tuck them inside or pull them off, as they will burn and turn bitter in the oven. Use high-quality European-style butter with a higher fat content for the most authentic, rich flavor and texture. Don't be afraid of the sugar coating; it acts as a preservative seal that keeps the Stollen fresh for weeks. If you don't like marzipan, you can omit it, but it provides a wonderful moisture reservoir in the center of the loaf.
🍽️ Serving Suggestions
Serve thin slices at room temperature or lightly toasted with a smear of high-quality salted butter. Pair with a steaming mug of German Glühwein (mulled wine) for the ultimate Christmas market experience. Enjoy alongside a cup of strong black coffee or Earl Grey tea in the mid-afternoon. Incorporate leftover slightly dry Stollen into a decadent bread pudding or French toast. Serve as part of a holiday brunch spread with sharp white cheddar and fresh winter pears.