Name: Dresdener Stollen
Yield: 3 loaves, 1 pound 5 ounces (595 g) each
Ingredients: ¼ cup (60 ml) dark rum; 1½ ounces (40 g) granulated sugar; 2 eggs; 1½ teaspoons (3 g) ground cardamom; 1½ teaspoons (5 g) granulated malt extract or 1 tablespoon (15 ml) honey; ¾ cup (180 ml) warm whole milk (105° to 115°F/40° to 46°C); 1½ ounces (40 g) fresh compressed yeast; 1½ teaspoons (8 g) salt; Quick Vanilla Sugar; 8 ounces (225) almond paste; 10 ounces (285 g) unsalted butter, at room temperature; Unsalted butter, melted; 2 to 4 egg whites (¼ cup/60 ml to ½ cup/120 ml); ½ teaspoon (1 g) ground cloves; 1 teaspoon (1.5 g) ground cinnamon; 1 pound 6 ounces (625 g) bread flour; ½ teaspoon (1 g) ground allspice; 4 ounces (115 g) dark raisins; 4 ounces (115 g) candied orange peel 4 ounces (115 g) pecans; 2 ounces (55 g) glacéed red cherries; 4 ounces (115 g) golden raisins

Preparation info

3
loaves, 1 pound 5 ounces each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This recipe is a combination of the traditional recipes for Dresdener stollen and German Christmas stollen: I reduced the amount of butter in the classic Dresdener style and added a few eggs instead, which makes the yeast easier to manage; the dough is still plenty rich. A nice variation is to replace about 2 ounces (55 g) of the raisins with candied angelica chopped to the same size. The angel