A traditional German Christmas bread from Dresden featuring raisins, candied fruits, and spices like cardamom and cloves. After baking, it must rest for 1-2 weeks to develop its full flavor. This recipe presents three variations: the original authentic Dresden version, one filled with marzipan, and one with poppy seed filling.
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1
The night before, soak raisins in dark rum overnight so they are thoroughly saturated.
2
Activate the yeast by mixing it with lukewarm milk (slightly above room temperature). Wait until it foams to confirm activation.
3
Mix half the flour with 2 teaspoons sugar and the activated yeast-milk mixture in a stand mixer. Knead for about 2 minutes, adding a little more milk if the dough is too dry.
4
Remove the pre-dough and knead briefly by hand. Cover and let it ferment for about 90 minutes.
5
While the pre-dough is fermenting, extract cardamom seeds from their pods and grind them. Have other spices ready (mace, ground cloves, and cinnamon powder).
6
After 90 minutes, remove the pre-dough from the bowl. Add the remaining flour, sugar, almond flour, and all spices. Knead in the stand mixer, then add butter.
7
Add the pre-dough to the main dough mixture and continue kneading until fully combined.
8
Divide the dough into three portions (about 700g each). By hand (not the mixer), gently fold the drained raisins and candied fruits into the main dough portion, keeping one third separate for the poppy seed version.
9
Divide the dough into final portions and let rest for about 50 minutes to ferment.
10
Pat the first dough portion (with raisins and candied fruits) into a flat rectangle. Fold into the characteristic stollen shape (thirds folded over). Remove any protruding raisins to prevent burning.
11
Pat the second dough portion flat, place a strip of marzipan filling inside, and fold to enclose. Shape into stollen form and remove any protruding raisins.
12
Roll out the third dough portion, fill with poppy seed filling, and fold to enclose. Shape into stollen form.
13
Place all three stollen on parchment paper on a baking sheet. Bake in a preheated 200°C (390°F) oven for 15 minutes, then reduce heat to 150°C (300°F) and continue baking for another 25-30 minutes, for a total of about 40 minutes.
14
Remove from oven and let cool. Handle carefully while still warm as it breaks apart easily. Brush the entire stollen with melted butter on all sides, then generously coat with granulated sugar.
15
Once completely cooled, generously cover the entire stollen with confectioners' sugar.
16
Wrap the stollen tightly in aluminum foil with no air gaps. Store in a cool, dry place for at least 1-2 weeks (2 weeks is preferred) to allow the flavors to fully develop before serving.
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