Dresdner Stollen

By christoph

This traditional German Christmas bread, is a flavorful combination of rum soaked raisins and currants, almonds, candied citrus peel, spices such as cinnamon and cardamom, and of course lots of butter.

Ingredients

• 2 ½ cups raisins
• 1 ¼ cups current
• ½ cup spiced rum
• 7 ½ cups flour
• 4 ½ teaspoons instant yeast
• ¾ cup + 2 tablespoons granulated sugar
• 1 teaspoon salt
• ¾ cup sugared lemon and orange peel fine diced
• 1 ½ cups almonds chopped
• 2 - 3 drops bitter almond oil
• 1 1/3 cups unsalted butter room temperature
• 2/3 cup lard room temperature
• 1 cup lukewarm milk
• 1/3 cup butter melted
• 2 tablespoons vanilla sugar
• ½ cup confectioners’ sugar more if needed

Details

Preparation time 30mins
Cooking time 240mins
Adapted from jamesandeverett.com

Preparation

Step 1

Soak raisins and currents in spiced rum overnight in a non-reactive bowl with a lid
In a large bowl combine flour, yeast, sugar, and salt. Mix to combine. Add the soaked raisins, citrus peel, and almonds. Mix well.
Add almond oil, butter, lard, and milk. Mix with hands until a dough is formed. Turn out on to a lightly floured board and knead for about 5 minutes. Return dough ball to bowl and cover with a tea towel. Allow to rise for 1 hour.
Knead well again and let rise for another hour.
Slightly flatten the ball of dough into a circle and divide in two. Working with one half at a time roll the dough into an oval about 1" thick. Use your hands to tighten up the edges if necessary. Fold the oval in half the long way (like a taco shell) bending it so the top is held back and not even with the bottom. Transfer the lugs to a parchment lined baking sheet and cover with a tea towel. Allow dough to rest for 30 minutes.

While the dough is resting heat the oven to 350°F. Bake for one hour, cover with foil if necessary to prevent burning. Stollen should have a nice dark color but not be burnt.
After baking, allow to cool slightly on the baking sheet before transferring to a wire rack. Brush warm lugs with the melted butter and sprinkle with vanilla sugar.
When lugs are mostly cooled, brush again with melted butter and heavily dust with powdered sugar. When loaves are completely cool, wrap tightly in plastic wrap or foil.
Stollen should be held for 2 weeks before serving.
Cooks Notes
This dough is very heavy almost like cookie dough. The bread does not rise very much during the resting periods but the sugar and flour become completely absorbed.

Very little flour is needed to prevent sticking.

I baked the loaves on a parchment lined sheet pan and the bottoms got a bit dark. I would suggest using a silpat or doubling up the pans to prevent this.