Stollen Dresdner style

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Sieve the flour into a large bowl. Press the depression into it. Heat 100 ml milk, crumble yeast into it and dissolve while stirring. Add 10 g sugar. Pour into the flour bowl and mix with a little flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   Rinse raisins with cold water and drain well in a sieve. Warm 300 ml milk lukewarm. Add 115 g sugar, lukewarm milk, 300 g butter, eggs and salt to the pre-dough. Knead vigorously with the dough hook of the hand mixer. Knead in candied lemon peel, candied orange peel, almonds, raisins and rum. Cover and leave to rise in a warm place for about 1 hour. Knead dough again well and cut in half. Roll out each piece of dough to an oblong, oval flat cake, fold it in half and press it lightly. Place on two baking trays lined with baking paper. Let it rise again for about 20 minutes. Bake the Stollen one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes.

3. 3

   Cover and leave to rise in a warm place for about 1 hour. Knead dough again well and cut in half. Roll out each piece of dough to an oblong, oval flat cake, fold it in half and press it lightly. Place on two baking trays lined with baking paper. Let it rise again for about 20 minutes. Bake the Stollen one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Then turn the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. (In the meantime, put the rest of the stollen in a cool place). Remove the stollen from the oven. Melt 75 g butter and immediately spread a third of the stollen on top, dust with 50 g icing sugar. Repeat the process until the melted butter and half of the icing sugar is used up. Do the same with the second stollen, 75 g butter and 150 g icing sugar

4. 4

   Then turn the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. (In the meantime, put the rest of the stollen in a cool place). Remove the stollen from the oven. Melt 75 g butter and immediately spread a third of the stollen on top, dust with 50 g icing sugar. Repeat the process until the melted butter and half of the icing sugar is used up. Do the same with the second stollen, 75 g butter and 150 g icing sugar

5. 5

   waiting time 1 3/4 hours

Nutrition Facts

KCAL
180 kcal

CARBS
24 g

FATS
8 g

PROTEINS
3 g