Dresden Stollen

Stollen is a German sweet dense bread, filled with candied fruit, currants, raisins, and almonds; much like fruitcake it is made about a month in advance in order to be  ready for Christmas. 
It dates back to 1457 and its original shape was to represent the baby Jesus swaddled in a blanket 
According to tradition it is served on Christmas eve with coffee.  Given the copious amount the recipe makes, it's  great for gift giving or keeping some in reserve allowing the Stollen to reach its full flavour. In fact the last loaf  is usually served at Easter when the almonds in the Stollen have reached a delicious marzipan stage. 

My recipes have been  richly influenced not only by my Italian origins but also by our urban multicultural surroundings.  I guess you could say that my trove of recipes is a reflection of our truly mosaic society. This Stollen recipe is no exception, and I have to attribute it to my husband, who as far as I know has no Teutonic bloodline. He does however have a propensity for German sweets, anything from elderberry jam to Pfeffernüsse cookies. It all started about fifteen years ago when out of the blue he purchased a Stollen, and thereafter took it upon himself to make his own for the following Christmas. In his search for the ideal recipe he enlisted the help of our dear German neighbour. I was sure that the novelty would wear off but much to my astonishment each year since, he embarks on his "Stollen production" project. Actually for a guy who never bakes, he does a pretty good job.

Ingredients: (to make 4 loaves or 6 small ones)
Note: this recipe was converted from the metric to the imperial system, thus the somewhat strange quantities and volumes... but it's tried and true!


 1-1/3 cups (225gr) currants
1 cup (150 gr) orange zest
1 cup (150 gr) lemon zest
3 cups (500 gr) Thompson raisins (or sultanas)
4-1/3 cups sliced almonds
6-1/2 cups (1 kilo) sifted flour
6 packets yeast (8 gr each)
2 cups (250 gr) icing sugar
1/2 tsp cardamom
1/2 tsp cinnamon
2 pinches mace
2 pinches allspice
1/2 tsp salt
2.8 oz rum
2 cups (1/2 liter) lukewarm milk (reserve 1 cup for proofing the yeast)
1-1/3 lbs (600 gr) butter

Sprinkle the rum onto the mixture of currants, raisins,almonds & candied peel, cover and allow to soak overnight.

"Proof" the yeast by sprinkling it over 1 cup of the lukewarm milk (about 100 º) to which has been added a tablespoon of sugar. Set aside in a warm place for about 10 minutes. The yeast is active if it forms a creamy foam on top of the milk.

Sift the flour into a large mixing bowl. Add the room-temp butter, icing sugar, the remainder of lukewarm milk, spices and the "proofed" yeast mixture and mix Transfer to a slightly floured work surface and thoroughly knead.  
Cover the dough and allow to rise for approx. 30 minutes in a warm place.



Add the previously prepared fruit mixture.
Thoroughly knead the fruit mixture into the dough. The dough should be smooth and elastic.

  

Roll the dough into a long thick cylinder shape and cut into 4-6 pieces. Make the typical Stollen shape.

Transfer to a greased and floured baking tray and leave to rise for 20-30 minutes in a draft free place.
Pre-heat the oven to 350º F  and bake for 50 minutes.


While the Stollen is still warm, brush with melted butter and dust with icing sugar. Wrap well in aluminum foil and store in a cool place. 

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