Stollen of Dresden

Stollen of Dresden

The stollen is a brioche of German origin, traditional for Christmas celebrations. I admit, that I had never tasted it, and even less thought of making one at home. I just had in mind the image of a brioche generously filled with marzipan.

In fact, there is another recipe, the Dresden one. Its particularity is to be prepared with baking powder. And no marzipan in this stollen. On the other hand, a lot of dried fruits, almonds, grapes and cranberries.

This stollen is the easiest thing to do. And really, it’s excellent. It is lightly sanded, richly scented. It is absolutely perfect for breakfast, or as a snack. In addition, it keeps very well for several days.
I think I’m going to do it very, very often from now on.

To prepare this stollen from Dresden, I was largely inspired by the recipe of Thierry Mulhaupt, pastry chef in Alsace. But, I made some small changes in the choice of flavors, and above all, I didn’t use a mold, since I didn’t have one. It’s no problem. I even find the shape nicer that way.

Dresden Stollen:

250g T45 flour

2 tbsp powdered milk
70 g of sugar
1/4 tsp salt
2 level tsp baking powder
90g soft butter
1 egg
100g cottage cheese
1/2 tsp cardamom seeds
1 organic orange zest
50g roasted almonds
70 g raisins (mixed)
50g cranberries
20g butter
1 tsp orange blossom
icing sugar

Mix the flour, powdered milk, sugar, salt and baking powder.

Add the soft butter and mix with a mixer.
Add egg and cottage cheese. Mix without insisting.
Add crushed cardamom seeds, orange zest, coarsely chopped almonds, raisins and dried cranberries. To mix together.

Make a ball, and refrigerate for about 20/30 minutes.

Preheat the oven to 160°C.

Place the dough on a baking sheet and spread it slightly into an oval shape.

Bring one side to the center.

Bake the stollen for about 40 minutes.

Let cool completely.

Melt the 20 g of butter and add the orange blossom.
Brush the top of the stollen with this mixture.
Sprinkle with icing sugar using a small strainer.


We can do it in advance.

Stollen of Dresden

To finish: I chose to flavor my stollen with orange zest and cardamom. You can use lemon and other spices, such as cinnamon or nutmeg.

I put some orange blossom on top. We could put rum, and why not soak the dried fruits in it.
You can also add candied oranges.

Powdered milk reinforces the sandy side. You can leave it out, but personally, I like it that way.

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