Recipe for Dresden Christmas Stollen

Een gesneden stol op een houten plank, omringd door sultana's en gekonfijt fruit.

Bakker in wit uniform houdt vier stollen vast op een houten plank, omringd door bakgerei.

Verpakte Dresden kerststollen voor een traditionele, prachtige verpakking op een houten tafel.

Ingredients for a four-pound stollen:

For the dough:

600 g of all-purpose wheat flour
70 g fresh yeast
170 g whole milk
7 g salt
95 g granulated sugar
110 g sweet almonds
12 g bitter almonds
250 g branded butter
50 g clarified butter
120 g candied lemon peel/orange peel
15 g lemon peel
460 g raisins
40 g rum
1 g spices
½ vanilla pod

For the decoration:

100 g melted butter
50 g granulated sugar
50 g powdered sugar

Een uitgesneden Dresden Stollen op een houten plank, omringd door sparrentakken en decoraties.

Very important: prepare the dough with a lot of feeling.

First, soak the raisins in good rum the day before and leave to infuse. Then prepare all the ingredients around an hour and a half before baking. It is best if the ingredients are at room temperature. Let the fresh yeast rise in the room temperature milk for about 20 minutes. Then carefully knead all the ingredients except the raisins into a dough. Cover and leave to rise for about 90 minutes.

Only then are the raisins added and the dough kneaded again briefly until they are evenly distributed. Now shape the dough into an elongated roll.

Make a cut about two centimeters deep along the top. Bake the stollen in a preheated oven at 180 degrees for about an hour. Then leave to cool slightly.

Melt the butter for the decoration in a pan over a low heat. Butter the stollen and then coat with granulated sugar. Finally, dust finely with powdered sugar.

Een bakker kneedt met zijn blote handen een stuk deeg voor kerststollen uit Dresden.

Een bakker in een witte jas bestrooit een deeg met gekonfijte citroenschil en gekonfijte sinaasappelschil.

Neither margarine nor artificial flavors and additives have any place in a genuine Dresden Stollen. Every year, the Dresden Stollen Association tests the crumb and raisin content of the Stollen from all its member businesses in the area around the Saxon capital. Only those who pass the stollen test receive the golden seal on their stollen, making them a Dresden original;

Since 1991, the Dresden Stollen Association has represented the interests of stollen bakeries and confectioners in the greater Dresden area. It has set itself the task of protecting the traditional pastry as a branded product and geographical designation of origin: with the "Dresdner Christstollen" Community trademark in the European Union. This is expressed by the golden Stollen seal and the EU seal, which identify the brand as a geographical indication of origin within the European Union. The term "Dresdner Stollen" has been protected as an indication of geographical origin since 2010 and is registered as such with several word and figurative marks at the German Patent and Trademark Office. In 2018, the "Dresdner Christstollen" brand was named "Brand of the Century" as part of the "German Standards" project of the ZEIT publishing house.

Link on the subject of cleat testing: www.dresdnerstollen.com/de/schutzverband

The original Dresden Christmas Stollen is of course best enjoyed in the Saxon state capital of Dresden.
Details about Dresden

Visit Saxony during the Christmas season. Here you can enjoy other delicacies and traditions in addition to the Dresden Christmas stollen.
Saxony at Christmas time

Bake your own stollen - the ultimate Christmas experience!

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Recipe for Dresden Christmas Stollen

Ingredients

Ingredients for a four-pound stollen:

Preparation

Very important: prepare the dough with a lot of feeling.

Taboos

The Dresden Stollen Protection Association

Reacties

Dit kan ook interessant zijn

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