Whether it’s only around the holidays or any time of year, biting into a slice of delicious German Stollen is such a treat. After reading the article by writer Sherry Spitsnaugle about the famous Dresden Stollen, we found ourselves wanting to try our own hand at making it. Happily, Sherry was able to procure some of the secrets behind authentic stollen for Real Food Traveler readers! 

Save (and share) this recipe for German Stollen to Pinterest. Photo courtesy of Canva.com. Image by Real Food Traveler.

Hungry for more? Learn about the history and culture of German Stollen.

The following information about German Stollen, aka Christstollen, was graciously provided by the Saxony Travel Dreams website:

The Secret of Dresden’s famous Stollen

Dresdner Christstollen©, as it is officially known, has a tradition going back hundreds of years. Its recipe has been developed by master bakers over centuries and when you eat this festive cake filled with candied fruit, you are also getting a taste of the history and culture of Dresden and its people who care passionately about this special Christmas tradition. Watch this YouTube video to see how it is prepared.

The genuine Stollen from Dresden is based on twelve ingredients which the city’s bakers work into the cake’s unique taste.

From frugal to very tasty

Dresden’s Stollen was first mentioned in 1474 but it must have tasted quite different back then: As a fasting pastry, it only consisted of flour, yeast and water. Butter and milk were not allowed by the Catholic church. However, the people of Saxony have always liked their food and the ruler at the time asked the Pope to lift the butter ban so that from 1491 onwards, the city’s bakers were allowed to add some softness to the Stollen.

The cake, also known locally as Striezel, is closely connected to Dresden’s Christmas market, the Striezelmarkt, where at the beginning of the 16th century, Stollen was for the first time sold to visitors. The quality of today’s Dresdner Christstollen© is strictly safeguarded by a special association, which makes sure that only the best ingredients are used, and the cake is even protected by a trademark and patent! Only Stollen produced by hand in and around Dresden by about 110 family-run bakeries and confectioneries are allowed to carry the “Dresdner Stollen©” label, and while the basic recipe is always the same, each baker still has their own touch based on expert know-how passed down from generation to generation.

Die ideal Stollen weight is four pounds as, in this size, the aromas develop best. After baking and before the first cut, the cake should be stored for two to four weeks in the original aroma-sealed cardboard or tin packaging at a room temperature of less than 15 degrees and a humidity of about 70 percent. The original Dresden Christstollen© has a shelf life of at least six weeks, and usually even longer, and many Dresden bakers send their Stollen all around the world. How about getting one for yourself, too? To order your Dresden Christstollen©, just click here.

German Stollen Bread Recipe

The quantities refer to a classic four-pound Stollen

Ingredients:

290 g butter / clarified butter
7 g salt
40 ml rum
1 g spices
70 g yeast
92 g sugar
90 g almonds
116 g candied lemon and orange peel
175 milk
100 g icing sugar for decoration
465 g raisins or sultanas
580 g flour

Editor’s note: The recipe stops at the ingredients list on the Saxony site. But this recipe on the Betty Crocker website, has similar ingredients. Check it out for measurements and the method for mixing, rising, and baking.

German stollen bread is a holiday treat that can be enjoyed all year. Photo courtesy Pixabay.