Best 4 Dresdner Weihnachtsstollen Recipes
Dresdner Weihnachtsstollen, also known as Christmas stollen, is a traditional German fruitcake that is enjoyed during the holiday season. With its rich history and unique flavor, this delectable treat has become a beloved symbol of Christmas in Germany and beyond. The origins of the Dresdner Weihnachtsstollen can be traced back to the 14th century, and it has evolved over time to become a culinary masterpiece. If you're looking to indulge in this classic Christmas treat, this article will guide you through the process of finding the best recipe for your perfect Dresdner Weihnachtsstollen.
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STOLLEN
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
Provided by Food Network
Categories dessert
Time 3h40m
Yield 1 large loaf or 2 medium-sized loaves
Number Of Ingredients 21
Steps:
- Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
- Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
- By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
- By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
- First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
- Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
- Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
- Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
- To serve: Sprinkle heavily with confectioners' sugar just before serving.
- Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
- Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.
CHRISTMAS STOLLEN
I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.
Provided by Lee Smith
Categories World Cuisine Recipes European German
Time 3h
Yield 15
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g
DRESDNER STOLLEN /CHRISTSTOLLEN
Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family. Based on a recipe from German Traditional Cooking by Tony Schmaeling
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 2 12-inch loaves, 24 serving(s)
Number Of Ingredients 19
Steps:
- The 4 hour prep time includes the doughs rising time.
- Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
- In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
- Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
- Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
- In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
- Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
- Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
- Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
Nutrition Facts : Calories 270.1, Fat 12.3, SaturatedFat 6.6, Cholesterol 44.1, Sodium 127.8, Carbohydrate 33.1, Fiber 1.6, Sugar 10.3, Protein 5
DRESDNER WEIHNACHTSSTOLLEN
A Dresden Christmas tradition, sliced and eaten with coffee. Posted for Zaar World Tour II '06 Time to cook includes time to rest
Provided by Cynna
Categories Breads
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make a soft, pliable yeast dough from the first 6 ingredients and let stand in bowl for 10 minutes.
- Knead the lemon peel, zest, almonds, and rum into the dough.
- When all other ingredients are equally distributed, add the raisins.
- Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes.
- Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight.
- Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading.
- Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven.
- Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up.
- Stollen should have a thick, white layer.
Nutrition Facts : Calories 557.2, Fat 25.5, SaturatedFat 6.2, Cholesterol 13, Sodium 456.2, Carbohydrate 73.2, Fiber 4, Sugar 30.3, Protein 9.8
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your stollen. Use real butter, fresh milk, and high-quality flour.
- Don't overwork the dough. Overworking the dough will make it tough. Mix the dough just until it comes together.
- Let the dough rise in a warm place. This will help it to double in size.
- Don't overcook the stollen. Overcooked stollen will be dry and crumbly. Bake the stollen until it is golden brown.
- Wrap the stollen in plastic wrap and store it in a cool, dry place. This will help it to stay fresh for up to two weeks.
Conclusion:
Dresdner Weihnachtsstollen is a delicious and festive bread that is perfect for the holiday season. It is a bit of work to make, but it is definitely worth it. With a little planning and effort, you can make a stollen that will impress your family and friends.
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