Nutrition Facts
6 servings
6
Recipe for Dresden Christstollen
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The traditional Christmas cake in Germany.
Ingredients
250 Dried grape
100 Orange zest
50 Lemon zest
75 Ground almond
50 Dark rum
300 Flour
30 Yeast
125 Milk
15 Sugar
1 Salt
1 pinch Cinnamon
1 pinch Cardamom
1 pinch Ground nutmeg
150 Butter
1 Vanilla sugar
Icing sugar
Directions
1
The day before, place the raisins, the zest, the almonds, the rum, and 50 ml of water in a dish, mix everything together, cover with a cloth, and let sit at room temperature overnight.
2
The next day, put 150 g of flour in a dish and make a well in the center. Mix the yeast with 75 ml of cold milk, add the sugar, stir, and then add to the flour. Knead the mixture to obtain a firm dough.
3
Cover the dough and let it rest at room temperature until its volume has doubled. Add the remaining milk, the egg yolk, salt, and spices to the dough. Mix the dough using an electric mixer on low speed. Gradually add 100 g of butter cut into pieces until the dough is smooth. Add the fruit mixture to the dough and mix. Let it rest for 20 minutes covered.
4
Place the dough on a floured work surface and roll it out into a rectangle approximately 30x20 cm. Spread the almond paste in the middle, previously shaped into a long log 5 cm wide and 30 cm long. Fold the sides over each other like a portfolio, starting with the long sides, then the short sides, and finally, fold the dough one more time. This time, take one side and fold it over the other, but only fold it halfway across, so that one side is higher than the other, giving it the typical shape. Let the dough rest, covered with a cloth, for another 20 minutes.
5
To finish, place the Stollen on a baking sheet lined with parchment paper. Bake in the oven at 200°C for 45 minutes, then at 175°C for another 15 minutes. Brush the still warm Stollen with the remaining butter. Mix the powdered sugar with the vanilla sugar and dust the Stollen.
Ingredients
Ingredients
250 Dried grape
100 Orange zest
50 Lemon zest
75 Ground almond
50 Dark rum
300 Flour
30 Yeast
125 Milk
15 Sugar
1 Salt
1 pinch Cinnamon
1 pinch Cardamom
1 pinch Ground nutmeg
150 Butter
1 Vanilla sugar
Icing sugar
Directions
Directions
1
The day before, place the raisins, the zest, the almonds, the rum, and 50 ml of water in a dish, mix everything together, cover with a cloth, and let sit at room temperature overnight.
2
The next day, put 150 g of flour in a dish and make a well in the center. Mix the yeast with 75 ml of cold milk, add the sugar, stir, and then add to the flour. Knead the mixture to obtain a firm dough.
3
Cover the dough and let it rest at room temperature until its volume has doubled. Add the remaining milk, the egg yolk, salt, and spices to the dough. Mix the dough using an electric mixer on low speed. Gradually add 100 g of butter cut into pieces until the dough is smooth. Add the fruit mixture to the dough and mix. Let it rest for 20 minutes covered.
4
Place the dough on a floured work surface and roll it out into a rectangle approximately 30x20 cm. Spread the almond paste in the middle, previously shaped into a long log 5 cm wide and 30 cm long. Fold the sides over each other like a portfolio, starting with the long sides, then the short sides, and finally, fold the dough one more time. This time, take one side and fold it over the other, but only fold it halfway across, so that one side is higher than the other, giving it the typical shape. Let the dough rest, covered with a cloth, for another 20 minutes.
5
To finish, place the Stollen on a baking sheet lined with parchment paper. Bake in the oven at 200°C for 45 minutes, then at 175°C for another 15 minutes. Brush the still warm Stollen with the remaining butter. Mix the powdered sugar with the vanilla sugar and dust the Stollen.
Notes
-
Danièle
Yeast Which yeast to use? When there is a resting time, it is always baker's yeast that should be dissolved and activated in warm water or milk (about 33°C). -
Isabelle
Clear recipe More so than the German versions I encountered. It needs to be started at least a day in advance, but the preparatory steps are very simple and compatible with meal planning. My suggestion: From the combination of the recipe with the German versions, it emerges that: - Fruit zest can be candied (I chose 75 g of candied oranges and 1 lemon zest). - The sourdough (pre-dough) is best prepared the night before. Covered overnight, it doubles in volume nicely. - It is when you take the dough the next day that you should add the flour along with the remaining milk, the egg,... - In the German version, marzipan is added crumbled at the same time as the fruit mixture. (I cut the pear in half.) The result was enjoyed at the end of a presentation on Dresden in the German class. The German-speaking teacher assured me that it resembled the original if I had not made a mistake in the folding. I am doomed to try again; it is really very good! -
Laure
Questionable recipe level This recipe is not the simplest and can be discouraging as the steps are long and tedious even for the most experienced. Despite everything, the result is delicious but at the cost of much effort! My suggestion: Yeast: simple yeast or baker's yeast? In either case, my dough did not double in volume. Crushed almonds: when should they be added? The final consistency of the dough did not allow me to handle it easily or fold it as stated. Baking dries out the raisins, which are visible: perhaps cover with a sheet of parchment paper. -
Bérengère
A bit long but so good! It's true that it takes a bit of time, but it's not so difficult if you follow the recipe closely. And the result is excellent, the flavor is definitely there. -
Françoise
Question You mention 300 g of flour in the recipe, but you only use 150 g? What do we do with the remaining 150 g? Thank you.
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