Dresdner Stollen (German Christmas Fruitcake)

Name: Dresdner Stollen (German Christmas Fruitcake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1 kg flour; 100 g fresh yeast, in cubes (or 2 teaspoons active, dried yeast); 400 ml whole milk, lukewarm (around 80 degrees F); 75 -100 g sugar (to taste); one vanilla bean; 2 eggs; grated peel of one lemon; 1 teaspoon salt; 400 g butter; 200 g flour; 350 g raisins (or mix of raisins and dried black currants); 100 g blanched chopped almonds; 50 g candied diced citron; 100 g candied diced orange peel; 4 -5 cl rum (that's about two shots worth); Icing; 150 g butter; 150 g powdered sugar

Servings: persons

Dough
1 kg flour
100 g fresh yeast, in cubes (or 2 teaspoons active, dried yeast)
400 ml whole milk, lukewarm (around 80 degrees F)
75 -100 g sugar (to taste)
one vanilla bean
2 eggs
grated peel of one lemon
1 teaspoon salt
400 g butter
200 g flour
350 g raisins (or mix of raisins and dried black currants)
100 g blanched chopped almonds
50 g candied diced citron
100 g candied diced orange peel
4 -5 cl rum (that's about two shots worth)
Icing
150 g butter
150 g powdered sugar

1
Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
2
Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
3
Dissolve the yeast in 400ml warm milk.
4
Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
5
Form into a very dry dough and allow it to rise for 10-15 minutes.
6
Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
7
Allow the dough to rise another 15 minutes.
8
While the dough is rising, knead the remaining 200g of flour into the butter.
9
Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
10
Once the rise is finished, preheat the oven to 390u00b0F.
11
Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
12
Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
13
Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
14
Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
15
Allow to cool, then slice.

9768

kcal

Calories

135

Fat

2156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dough, 1 kg flour, 100 g fresh yeast, in cubes (or 2 teaspoons active, dried yeast), 400 ml whole milk, lukewarm (around 80 degrees F), and more.

Yes, Dresdner Stollen (German Christmas Fruitcake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!