Dresdener Stollen (Christmas yeast bread of Dresden, Germany)
1/2 cup golden raisins
1/4 cup chopped citron
1/4 cup chopped candied orange peel
1/4 cup dark rum
1 package active dry yeast
1/4 cup warm water
3/4 cup milk
1/4 cup white sugar
4 Tablespoons butter
3 cups all purpose flour
1/8 teaspoon cardammon
2 eggs, beaten
1 teaspoon grated lemon rind
1/2 cup (about 6 ounces) shredded blanched almonds
3 Tablespoons melted butter
Soak the fruit in rum while preparing the dough.
Dissolve the yeast in warm water.
Combine milk, sugar, salt and butter, heat until sugar is dissolved and butter melted. Cool to lukewarm.
Place 2 cups flour mixed with cardammon in large bowl, forming a well in the center.
In the well, place the dissolved yeast, the lukewarm milk mixture and the eggs.
Stir to blend, then beat until smooth and dough comes easily away from the bowl.
Drain the fruit, add with the lemon rind and 1/4 cup almonds to the remaining cup of flour, toss until fruit and nuts are well coated.
Add coated fruits and nuts to the dough, work with fingers until fruits and nuts are well distributed in the dough.
Knead on lightly floured pastry board until smooth and elastic, about 5 minutes.
If too sticky, work in a little more flour.
Place in greased bowl, turning to grease top.
Cover with clean dish towel; let rise in warm place until doubled in size, about 1 hour.
Turn out on board, roll dough into oblong shape 1/2 inch thick.
Brush melted butter over top.
Fold in half lengthwise in pocketbook shape, so that the upper half does not quite cover the lower edge.
Form into a crescent. Place on greased baking sheet.
Brush top with more melted butter.
Let rise again until doubled (35 to 45 minutes).
Press remaining almonds into dough.
Preheat oven to 350ºF, bake the Stollen at this temperature about 40 minutes or until golden and firm.
Remove. Brush with a generous amount of melted butter.
Dust with confectioners' sugar while warm.
Pairs Well With
This recipe of Dresdener Stollen we found years ago in our German cookbook "The art of German Cooking" which was published in 1967. Dresdener stollen ist sehr schmeckhaftig.