Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style

Christmas stollen after Dresdner style and marzipan rolls

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: stollen

Stollen is one of the most popular Advent biscuits and look back on a long tradition in Germany. Possibly it should have been in the 14th century, the first studs have given, the shape of which reminds of the wrapped baby Jesus in the crib, which is symbolized by the coating of powdered sugar. Since then, the shape of the tunnels has hardly changed. Only with the ingredients there are numerous family recipes with almonds, raisins, nuts, marzipan, plums, rum or quark instead of yeast.

Below we introduce you two tasty recipes for a Christmas stollen according to Dresdner Art and a marzipan roll. By the way, only stollen, which were baked in Dresden, may carry the name "Dresdner Stollen", otherwise the pastry must be called "Dresdner style".

Recipe for Christstollen after Dresdner Art

A traditional Christstollen with almonds, raisins, lemonade and orange peel and icing sugar bake with this recipe. Starting with the preparation of the dough with rest and baking times you should Schedule about 3 ½ to 4 hours, including several rest periods of a total of 1 hour 40 minutes.

Ingredients for the dough (gives 4 stollen)

  • 800 g of flour
  • 2 cubes of yeast
  • ¼ l lukewarm milk
  • 250 g of soft butter
  • 2 medium eggs
  • 100 g of sugar
  • 250 g chopped almonds
  • 125 g raisins
  • 100 g of lemon
  • 100 g of orange
  • 2 tablespoons rum
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • 1 teaspoonful of cardamom powder

After baking:

  • 100 g of butter
  • 50 g of powdered sugar

Preparation of the Christstollen after Dresdner Art

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: christmas

After baking, top the Christmas lollies with butter and plenty of powdered sugar.

First the dough is prepared, by placing the flour in a large bowl, forming a small bowl in the middle and crumbling in the yeast cubes. Then add the lukewarm milk and a tablespoon of granulated sugar and mix together. Cover the yeast mixture with a cloth and let it rest in the warm kitchen for about 30 minutes.

In the next step cut the lemon and orange peel into small cubes and mix with almonds and raisins. Stir in the rum evenly and let it fill. During this time, the towel is removed from the yeast dough, to add the other ingredients. Thoroughly knead the batter with your hands and let it rest covered for 40 minutes.

After the second rest phase knead the rum filling with fruit under the yeast dough and divide this into four equal pieces to later receive four Christmas stollen. Shape these into four long sausages and roll them out thick. Thereafter, each Christstollen dough is folded in the middle longitudinally once or twice. Finally, he must go covered on a baking sheet set with baking sheet for another 30 minutes. Preheat the oven shortly before the end of the last resting phase:

  • Circulating air: 180° C
  • Gas stove: level 3
  • Electric stove: 200° C

Bake the stollen

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: making

A sweet recipe idea: Christmas stollen with plum filling.

Finally, the dough is pushed into the oven. Here he has to bake 15 minutes on the middle rail. Then turn on 160° C with circulating air, Step 2 down with gas or 180° C on an electric stove and let the Christmas stollen bake for 55 minutes.

At the end of the hot tunnel after Dresden style is still brushed with butter and dusted with powdered sugarbefore he has to cool down.

Tip: Did he assume a brown tint in the last 20 minutes, cover it with baking paper until the lapse of time, so he does not burn. Larger tunnels take about 10 minutes longer.

Tip for spicy-fruity stollen

It takes time after baking and then cooling down two to three weeks, until the Christmas stollen develops its typical flavors. At this time, he should wrapped in aluminum foil stored in the pantry or in a sheltered place. Then he presents a delicious souvenir for Advent coffee, St. Nicholas' feast or as biscuits for the Christmas holidays.

Recipe for marzipan rolls

who sweet pastries in the Advent season like, should try on a marzipan. The mixture of fruits, such as currants or sultanas, it remains fruity inside. Garnished with a layer of butter and powdered sugar, it becomes a sweet dessert after Christmas dinner or instead of cake for Advent coffee.

Ingredients for a stollen

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: stollen

A juicy-sweet Christmas stollen with marzipan filling.

  • 375 g of flour
  • 1 cube of yeast
  • 1 tablespoon of sugar
  • 250 g butter
  • 125 g lukewarm milk
  • 250 g marzipan
  • 1 packet of vanilla sugar
  • 1 egg
  • 50 g of lemon
  • Possibly. 50 g of orange precipitate
  • 120 g of almonds
  • 100 g raisins
  • 1 teaspoonful of cardamom

After baking:

  • 100 g of butter
  • 50 g of powdered sugar

Preparation of marzipan tarts

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: stollen

Freshly baked Christmas stollen with icing sugar coating.

The yeast dough is prepared in the same way as for the Christstollen as Dresdner way to: Put flour in a bowl and form a small hollow with your fingers. The shredded yeast cubes are placed in these and mixed with the granulated sugar and the lukewarm milk to a pre-dough. Cover it with a cloth and let it go for 30 minutes.

After resting, knead the batter with the rest of the ingredients - except the fruits, the lemon and orange peel - to a uniform dough. Then he has to go covered again for 30-40 minutes. Finally, dice the lemon and orange peel and mix with the raisins and marzipan to a uniform mass.

Next will be the dough and marzipan mass rolled out thick. Place the marzipan slice on the dough and cut off any protruding pieces that are centered on the mass. Thereafter, the clump dough is folded longitudinally two to three times and the ends pressed together. If you want, you can knead it at will into the typical Christmas stollen shape. Now follows the last rest for 30 minutes.

Bake the marzipan stollen

Shortly before the end of the rest period, the oven is preheated to 180° C with circulating air. Place the stollen on a baking sheet lined with baking paper and bake for about 50 to 60 minutes. In between, look through the glass to see if it turns brown. If it turns brown before the baking time is over, reduce the temperature to 160° C and cover with aluminum foil. After baking it is coated with soft butter and sprinkled with a lot of powdered sugar before it cools on a griddle.

Christmas stollen baking with baking tin and Stollenbackhaube

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: stollen

A baking hood gives the Christmas stollen its typical shape in an instant.

Due to the high fat content, stollen tend to flow quickly. Therefore, the dough should be rolled only very thick. It's easier with a baking tin for Christstollen, The yeast dough is - as usual - prepared and added immediately before baking in the stollen baking dish, evenly distributed with a spatula and smoothed. Depending on the model, the mold consists of two parts: the baking mold and a hood. The latter is placed over the mold and supports a uniform baking process. Make sure that the mold is non-stick coated so that the stud does not stick and later crumble when the mold is removed. Uncoated baking pans are previously spread with butter or margarine.

Baking a Christmas stollen: Making a Christmas cake yourself - a recipe for stollen in the Dresden style: cake

With a stollen baking pan you can make tasty Christmas stollen and even bread.

Make another alternative special baking hoods for studs These hoods are placed over the finished lying on the baking sheet dough. Therefore, it is important to pay attention to the size of the stud at the final kneading and shaping. Tip: Make sure that the dough is the right size by tucking the Stollenback hood over the dough during the last kneading. In the oven, the accumulated hot air can escape through the exhaust holes to the outside. - The result is a crunchy, baked Christstollen, without the dough is melted.

Recommendation: baking tin for Christmas stollen

We compared different bakeware and now you can present the prize-winner: The stollen baking pan from the Westfalia shop is made of stainless steel, convinces with its non-stick coating and is easy to clean. In addition, it can be used after the Advent season for baking bread, yeast pies or cakes. In addition, their size can be adjusted continuously from 27 to 40 cm, with a width of about 11 cm and a height of about 6 cm.

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Video Board: Stollen Recipe Rum Soaked Raisins, Rosewater Marzipan How to Make