Dresden Stollen

Ingredients

• 1 kg flour
• 100 g yeast
• 200 g sugar
• 250 ml lukewarm milk
• 1 tsp salt
• 1 lemon (unprocessed)
• 1 tsp cinnamon
• 400 g cold butter
• 2 egg yolks
• 500 g raisins
• 4 tbsp rum
• 80 g candied lemon peel
• 80 g candied orange peel
• 125 g chopped almonds
• 70 g butter
• powdered sugar

Instructions

1. 1.

   First prepare the enhancement ingredients: rinse the raisins hot, place them in a bowl, soak with rum and let sit. Finely chop or weigh the candied lemon and orange peels.

2. 2.

   For the pre-ferment add some flour to a small bowl, sprinkle in the yeast, add 2 tsp sugar and stir with the milk into a dough; dust with flour and cover, letting it rise in a warm place for 15 minutes.

3. 3.

   Prepare the main dough like shortcrust pastry: mix the remaining flour with sugar, salt, grated lemon zest and cinnamon. Cut in the butter (dough cutter). In the center of the flour add the egg yolks and the risen pre-ferment, fold lightly and knead everything into a single dough. Knead the yeast dough well until it is smooth and elastic.

4. 4.

   Now incorporate the prepared enhancement ingredients—except the raisins. Place the dough in the refrigerator and let it rise covered overnight.

5. 5.

   Afterwards knead the dough slightly again and fold in the raisins. Let the dough rest in the fridge for about 30 minutes.

6. 6.

   Line a deep or two baking trays with parchment paper.

7. 7.

   Lightly press the dough, shape two stollen and place them on the tray, covering again to proof.

8. 8.

   Preheat the oven to 180°C/200°C (convection/top-and-bottom heat).

9. 9.

   Bake the stollen carefully for 1–1.5 hours.

10. 10.

    If they brown too early cover with aluminum foil. Let them finish baking and test doneness!

11. 11.

    For glazing melt butter and brush the stollen immediately after baking, then dust with powdered sugar.

12. 12.

    Store the stollen in a cool place before cutting and let them set for several days.