World Flavors Cookbook

Dresdner Christstollen

The king of German Christmas breads — a heavy, fruit-laden yeast bread packed with candied peel, nuts, and spices, coated in a thick layer of powdered sugar.

Cuisine: Germany

Ingredients

• 500g flour
• 50g yeast
• 200ml warm milk
• 200g butter
• 100g sugar
• 250g raisins, 100g almonds
• 100g candied lemon and orange peel
• Rum, vanilla, cardamom, nutmeg
• Melted butter and powdered sugar for coating

Instructions

1. Soak fruits and nuts in rum overnight.
2. Prepare a rich yeast dough with flour, yeast, milk, and butter.
3. Knead the soaked fruits into the dough. Let rise for 1 hour.
4. Shape into a characteristic Stollen loaf (folded over).
5. Bake at 180°C for 1 hour.
6. While hot, brush with plenty of melted butter and roll in powdered sugar. Repeat several times until white and snowy.