Dresdner Stollen
  • ¾ cup finely chopped candied citron (6 ounces)
  • ½ cup golden raisins
  • ½ cup light rum
  • About 4 cups all-purpose flour
  • 3 packages active dry yeast
  • ¾ cup warm milk (115 to 120 degrees F)
  • ½ cup unsalted butter, softened
  • ½ cup granulated white sugar
  • 1 egg
  • 2 Tablespoons almond paste
  • 2 teaspoons salt
  • 2 teaspoons finely shredded lemon peel
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¾ cup sliced almonds, toasted
  • Butter, melted, for brushing on stollen
  • Powdered sugar for dusting
  1. Soak candied citron and raisins in rum overnight.
  2. In large bowl of electric mixer, combine 1 cup of the flour and the yeast. Add the warm milk and beat until smooth. Cover and let stand at room temperature in a warm place for 1 hour.
  3. Meanwhile, in a small mixing bowl, cream together the ½ cup butter, granulated sugar, egg, almond paste, salt, lemon peel, vanilla, and nutmeg. Beat into the flour mixture. Stir in the fruit and rum, and sliced toasted almonds. By hand, stir in enough of the remaining flour to make a moderately stiff dough. (I used 2 cups of the flour, then used the last cup or slightly more if needed, to coat the work surface while kneading. Be gentle, yet firm with the dough, but you still want it slightly soft and not too stiff).
  4. Knead the dough about 5-8 minutes or until smooth and elastic. Shape into a ball and place in a greased bowl, turning over to coat surface. Cover and let rise in a warm place about 1-1/2 hours or until doubled.
  5. Punch dough down; divide in half. Cover and let rest for 10 minutes.
  6. Roll each half into a 10-by-7-inch oval. Fold long side of oval to within ½ inch of opposite side; seal edge. Place on greased or parchment-lined baking sheet. Cover and let rise in a warm place about 1 hour or until doubled.
  7. Bake in a 375 degree F oven for 20 minutes or until golden. Brush the warm stollen generously with melted butter. Dust with some powdered sugar and let cool on wire racks. Before serving, liberally dust with more powdered sugar to coat. Makes 2 loaves.
Recipe by The Culinary Cellar at https://theculinarycellar.com/dresdner-stollen/