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Ventana nº 16
German Dresden Stollen (Dresdner Christstollen) Stollen was baked in Dresden for Christmas at least since the 15th century. Their shape is supposed to be faintly reminiscent of swaddled baby Jesus. It was such a signature dish in Dresden even back then that on one occasion in 1730 Augustus II ordered the bakers’ guild to bake a 1.7 ton giant stollen that fed about 24 000 people. 1 kg flour 100 g fresh yeast or 50 g active dry yeast 1/4 l warm milk 200 g sugar 400 g butter ½ tsp salt 400 g raisins or currants (more old-fashioned version) 200 g finely chopped mixed candied peel 250 g roughly chopped blanched almonds grated lemon zest from 1 lemon 1/8 tsp each cinnamon, cardamom, mace 3 tbsp rum bitter almonds essence 100 g melted butter for brushing 100 g icing sugar Make a well in the flour, add yeast with a couple of spoonfuls of warm milk, a pinch of sugar and a little flour. Mix and let rise in a warm place for 20 minutes. Add the rest of sugar, milk, melted butter, salt, spices and flavourings, mix well with flour. Knead until the dough doesn’t stick to hands anymore. Let stand in a warm place for 30 more minutes, add raisins, almonds and candied peel, knead well and let stand in a warm place for an hour. Shape two elongated oval loaves and press a vertical line with a rolling pin so that stollen is almost divided in 2/3 and 1/3. Let stand in a warm place 30 minutes more then put in a 360 F preheated oven. Bake for 80 minutes till golden-brown (cover with foil if stollen starts browning too early). Brush liberally with melted butter and coat with icing sugar. Wrap in foil and store in a cool dry place for at least 1-2 weeks before use, a month is even better for flavours to develop. |
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