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Dresden Stollen
Baked goods

Dresden Stollen

120 min4 serv.21 февр. 2026 г.

Description

Perfectly pairs with tea and coffee. This cake is quite unusual for us, as it needs to be aged for several weeks! But believe us: this cake will become your favorite Christmas treat! The aroma of nuts, candied fruits, rum, and citrus zest will create a truly festive mood, not to mention its incredible taste and visual appeal! You can soak the raisins and candied fruits not only in rum but also in brandy or cognac—whichever you prefer. This is truly exquisite pastry, so hurry to write down this wonderful recipe. Serve warm or chilled. Perfect with tea.

Instructions

  1. 1

    Step 1

    Step 1

    1. Pour rum over the raisins and candied fruits and set aside for some time.

  2. 2

    Step 2

    Step 2

    2. Add a couple of spoons of sugar to a small amount of warm milk, then add the yeast. Place the bowl with the yeast into another bowl filled with warm water.

  3. 3

    Step 3

    Step 3

    3. Whisk a couple of eggs into the milk until well combined. Grate the margarine or butter on a coarse grater.

  4. 4

    Step 4

    Step 4

    4. Add nutmeg, vanilla sugar, and lemon zest to the sugar. Mix well. Add a pinch of salt. Pour the milk and eggs into a bowl, add the grated margarine and the sugar with spices, mix, then add the yeast. Gently stir the mixture.

  5. 5

    Step 5

    Step 5

    5. Add the sifted flour to the dough in portions, carefully mixing. Knead the dough and let it rise in a warm place for 2 hours (you can cover it with a towel and place it over a warm steam bath).

  6. 6

    Step 6

    Step 6

    6. Then add raisins, candied fruits, and nuts ground in a blender. Evenly distribute the nuts and dried fruits in the dough. Knead the dough slightly on the table, divide it into two parts, and shape into stollen loaves. Stretch the dough and fold it three times as shown in the photo.

  7. 7

    Step 7

    Step 7

    7. Let the cakes rest in a warm place for 30 minutes. Bake in a preheated oven at 200 degrees for 1 hour. Ten minutes before the end of baking, brush the stollen with butter or egg yolk.

  8. 8

    Step 8

    Step 8

    8. Dust the finished stollen with powdered sugar. Wrap the stollen in foil and a towel, and leave it for 2 weeks in a dry place.