John Myers
Dresden-style Butter Stollen
The perfect dresden-style butter stollen recipe with a picture and simple step-by-step instructions.
- 160 g Raisins
- 40 g Citronat (Succade)
- 60 g Orange peel
- 100 g Chopped almonds
- 1 tsp Bitter almond flavor
- 2 packet Vanilla sugar
- 1 tsp Stollen spice
- 70 ml Strohrum
- 250 g Wheat flour type 405
- 50 g Sugar
- 30 g Yeast
- 70 ml Milk
- 70 g Butter
- 60 g Lard
- 0,5 tsp Salt
- 2 Egg yolks
- 150 gr Marzipan raw mass
- To sprinkle:
- 100 g Butter
- 100 g Powdered sugar
- Preheat the oven to 200 ° C.
- Soak the raisins, the orange peel, the lemon peel and the chopped almonds with the bitter almond aroma, the vanilla sugar, the stollen spice in the rum overnight.
- For the dough, sift the flour into a bowl.
- Heat the milk to approx. 40 ° C, dissolve the yeast together with a pinch of sugar and let it swell for about a quarter of an hour.
- Crumble the marzipan. Knead the dissolved yeast together with the marzipan, egg yolks, sugar, salt, butter, flour and goose lard.
- Carefully knead in the soaked fruits at the end. If the dough is still too wet, knead in a little more wheat flour.
- Shape into a stollen and place on a tray, or place in a buttered non-stick stollen baking hood, turn upside down on a tray. Cover and let the dough rise in a warm place for approx. 1 hour.
- After the resting time, put the stollen in the oven. Approx. 50 minutes baking time.
- Dissolve 9,100 g of butter and, after baking, spread the butter well and sprinkle with granulated sugar. Repeat the same after approx. 3 minutes. Let the stollen cool down.
- Finally, sprinkle the cooled stollen well with powdered sugar and store in a cool bag for 3-4 weeks until it is well absorbed. Merry Christmas.
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