Dresdner Stollen Christstollen Recipes

Steps:

• The 4 hour prep time includes the doughs rising time.
• Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
• In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
• Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
• Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
• In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
• Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
• Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
• Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.

Steps:

• Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
• Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
• Dissolve the yeast in 400ml warm milk.
• Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
• Form into a very dry dough and allow it to rise for 10-15 minutes.
• Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
• Allow the dough to rise another 15 minutes.
• While the dough is rising, knead the remaining 200g of flour into the butter.
• Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
• Once the rise is finished, preheat the oven to 390°F.
• Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
• Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
• Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
• Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
• Allow to cool, then slice.

Steps:

• All ingredients need to be at room temperature.
• Sift flour into a very large bowl, make a well in the middle, keep 1 c flour.
• Mix 2/3 of the handwarm milk with the yeast and add a bit of sugar.
• Pour into the flour well.
• Cover with a damp towel and let rise at a warm, draft-free location for 20 minutes or the yeast foams up.
• In the meantime, mix remaining ingredients (except the last 3).
• Knead the yeast and flour into a dough.
• Add the yeast dough to the fruit-date mix and knead, until the dough doesn't stick to the hands any more (you might need extra flour, but not too much).
• Let rest at a warm location for a minimum of 2 hours, but not too warm, for the fat not to "sweat out".
• Divide dough into 2 equal parts, knead again and form into oval shapes.
• Press down a wooden stick lengthwise the shape, marking the oval into a 2/3 wide part and a 1/3 wide part (don't separate the 2 parts!).
• Flip 1/3 part over the depression onto the 2/3 wide part, so it looks like a long turnover, with the rims not meeting, but the top rim being some way over the middle.
• Preheat oven to about 375°F.
• Let Stollen rest on baking sheet and rise for 30 minutes.
• Bake for about 1 hour at 370°F.
• Tap the top and if it sounds hollow, take the Stollen out immediately.
• Brush with butter and powder very generously with sugar mix.
• After cooling completely, wrap tightly with Saran wrap and let sit in a cool, dark place for 1 week.
• Powder with sugar a second time before serving.
• To serve, cut in 1/2-inch slices.
• Do not add too much sugar, as it will spread the Stollen too flat.
• This is a very work-intensive recipe and not suitable for an unexperienced baker.