Dresdner Stollen Christstollen Recipes

DRESDEN STOLLEN (DRESDNER STOLLEN)

Steps:

• Soak raisins in rum overnight.
• Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
• Bake for about 1 hour in preheated oven at 350° F
• After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
• Stollen has a long shelf life and can be made weeks ahead of Christmas

DRESDNER STOLLEN /CHRISTSTOLLEN

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.

TRADITIONAL STOLLEN

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

DRESDNER CHRISTMAS STOLLEN (FORMER GDR)

Steps:

• All ingredients need to be at room temperature.
• Sift flour into a very large bowl, make a well in the middle, keep 1 c flour.
• Mix 2/3 of the handwarm milk with the yeast and add a bit of sugar.
• Pour into the flour well.
• Cover with a damp towel and let rise at a warm, draft-free location for 20 minutes or the yeast foams up.
• In the meantime, mix remaining ingredients (except the last 3).
• Knead the yeast and flour into a dough.
• Add the yeast dough to the fruit-date mix and knead, until the dough doesn't stick to the hands any more (you might need extra flour, but not too much).
• Let rest at a warm location for a minimum of 2 hours, but not too warm, for the fat not to "sweat out".
• Divide dough into 2 equal parts, knead again and form into oval shapes.
• Press down a wooden stick lengthwise the shape, marking the oval into a 2/3 wide part and a 1/3 wide part (don't separate the 2 parts!).
• Flip 1/3 part over the depression onto the 2/3 wide part, so it looks like a long turnover, with the rims not meeting, but the top rim being some way over the middle.
• Preheat oven to about 375°F.
• Let Stollen rest on baking sheet and rise for 30 minutes.
• Bake for about 1 hour at 370°F.
• Tap the top and if it sounds hollow, take the Stollen out immediately.
• Brush with butter and powder very generously with sugar mix.
• After cooling completely, wrap tightly with Saran wrap and let sit in a cool, dark place for 1 week.
• Powder with sugar a second time before serving.
• To serve, cut in 1/2-inch slices.
• Do not add too much sugar, as it will spread the Stollen too flat.
• This is a very work-intensive recipe and not suitable for an unexperienced baker.