Original Dresden Christmas Stollen
Preparing the original Dresden Christmas stollen is a recipe with fresh ingredients from the stollen category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g raisins
- 4 tbsp rum
- 500 g flour
- 0.5 tsp Salt
- 1 cube yeast (42 g)
- 75 g sugar
- 125 ml lukewarm milk
- 200 g butter
- 1 tsp lemon zest
- 40 g chopped lemon curd
- 40 g chopped orange curd
- 100 g almond sticks
- 50 g melted butter (for brushing)
- powdered sugar (for dusting)
Instructions
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1.
Soak the raisins in rum.
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2.
Mix flour with salt in a bowl and press a well into the center. Break in the yeast, add 1 tbsp sugar and 3-4 tbsp milk, stir until smooth. Sprinkle some flour on the edges and let rest covered in a warm, draft-free place for about 20 minutes.
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3.
Add butter, remaining sugar, lemon zest and the rest of the milk to the pre-ferment and knead by hand into a smooth dough. If too dry, add more lukewarm milk; if too wet, fold in more flour. Finally mix in raisins, lemon curd, orange curd and almonds, then let rise covered for another 45 minutes.
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4.
Preheat oven to 180°C (350°F) with upper and lower heat.
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5.
Roll the dough into a rectangle about 20 x 30 cm. On one third of its width, lightly indent with the heel of your hand; fold the narrower side over the wider side inward and press gently. Place in a greased stollen tin and let rest for 15 minutes. Bake in the preheated oven for about 1 hour.
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6.
Remove, transfer to a cooling rack and brush with melted butter.
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7.
Cool completely and dust with powdered sugar before serving.
