Yeast-Risen Christmas Cake from Dresden

Dresdner Stollen

Preparation info
  • Two

    12 inch

    • Difficulty


Appears in
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

By Nick Malgieri

Published 2005

  • About

Stollen is a popular Christmas treat throughout the German-speaking world. Though many fancy and filled versions have appeared recently, this is a recipe for the classic version. Getting the stollen’s characteristic folds just right when shaping requires some care and attention, but the illustration will guide you.



  • 1 cup milk
  • 4 teaspoons active dry yeast
  • 1 cup


  1. For the sponge, warm the milk in a small saucepan over low heat until it is just lukewarm, about 110 degrees. Pour the milk into a medium bowl and whisk in the yeast. Stir in the flour with a rubber spatula. Cover the bowl with plastic wrap and let the sponge rise until it is very puffy, about 30 minutes.
  2. For the dough, beat the butter with the sugar and salt i