Dresden

Stollen

Name: Stollen
Total time: 3 h
Yield: 12 servings
Cuisine: German
Ingredients: 3 1/4 cups maida (all-purpose flour, plain flour); 2 tsp instant dry yeast; 60 g dough 60 g icing sugar dusting sugar; 3/4 tsp salt; 2/3 cup warm milk; 1 egg; 150 g dough 30 g to brush butter; 1 cup raisins; 1/3 cup candied peel (tutti frutti or candied orange peel); 50 g slivered 40 g ground for marzipan almonds; 1/2 tsp cinnamon powder; a pinch nutmeg; 1/4 tsp cardamom

Buttery fruit bread with a marzipan heart and a snowy blanket of sugar. Germany's Christmas loaf.

180 minTime

7 gProtein each

mildSpice

Dresden Christmas2 chapters · 1 min read

Make it your way

Grandma's wayButter rich fruit bread with marzipan, dusted in sugar.

The original

381kcalsame

7 gproteinsame

3 gfibresame

180minutessame

Dresdner Stollen.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast2 tsp

Sugar60 g dough, 60 g icing sugar dusting

Salt¾ tsp

Milk⅔ cup, warm

Egg1

Butter150 g dough, 30 g to brush

Raisins1 cup

Candied peel (tutti frutti or candied orange peel)⅓ cup

Almonds50 g slivered, 40 g ground for marzipan

Cinnamon powder½ tsp

Nutmega pinch

Cardamom¼ tsp

Method

4 steps

1Knead flour, yeast, 60 g sugar, salt, spices, milk and egg for 8 minutes, then knead in 150 g butter. Knead in raisins, peel and slivered almonds. Rise 1 1/2 hours.
2Mix ground almonds with a little sugar and a few drops of water into a marzipan log.
3Roll dough into an oval, lay the marzipan along it, fold over and press the classic stollen shape. Rise 45 minutes.
4Bake at 175 C for 40 to 45 minutes. Brush with melted butter while hot and dust heavily with icing sugar. Repeat when cool.

Serve it like this

Slice thinly on a board to show the marzipan centre, dust with more sugar and serve with coffee or mulled spices tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dresden

Stollen

Buttery fruit bread with a marzipan heart and a snowy blanket of sugar. Germany's Christmas loaf.

180 minTime

7 gProtein each

mildSpice

Dresden Christmas2 chapters · 1 min read

Make it your way

Grandma's wayButter rich fruit bread with marzipan, dusted in sugar.

The original

381kcalsame

7 gproteinsame

3 gfibresame

180minutessame

Dresdner Stollen.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast2 tsp

Sugar60 g dough, 60 g icing sugar dusting

Salt¾ tsp

Milk⅔ cup, warm

Egg1

Butter150 g dough, 30 g to brush

Raisins1 cup

Candied peel (tutti frutti or candied orange peel)⅓ cup

Almonds50 g slivered, 40 g ground for marzipan

Cinnamon powder½ tsp

Nutmega pinch

Cardamom¼ tsp

Method

4 steps

1Knead flour, yeast, 60 g sugar, salt, spices, milk and egg for 8 minutes, then knead in 150 g butter. Knead in raisins, peel and slivered almonds. Rise 1 1/2 hours.
2Mix ground almonds with a little sugar and a few drops of water into a marzipan log.
3Roll dough into an oval, lay the marzipan along it, fold over and press the classic stollen shape. Rise 45 minutes.
4Bake at 175 C for 40 to 45 minutes. Brush with melted butter while hot and dust heavily with icing sugar. Repeat when cool.

Serve it like this

Slice thinly on a board to show the marzipan centre, dust with more sugar and serve with coffee or mulled spices tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Stollen

Make it your way

Ingredients

Method

Stollen

Make it your way

Ingredients

Method

Make it a meal