Dresdner Christstollen
Katharine Haltiwanger
Dresden Christmas Bread
ingredients
- One vanilla bean
- 1 kg flour
- 2 tsp. activated yeast
- 400 ml milk
- 100 g sugar
- 2 eggs
- grated peel of one lemon
- 1 tsp. salt
- 400 g butter
- 200 g flour
- 350 g raisins
- 100 g shelled almonds
- 50 g candied lemon peel
- 100 g candied orange peel
- 5 cl rum
- Icing:
- 150 g butter
- 1 vanilla bean
- 100 g sugar
directions
- 1
Soak the raisins, almonds, candied lemon and orange peel in the rum. Mix a pre-dough out of 1 kg flour, 150 ml milk, a pinch of salt and yeast. Let rise.
- 2
Mix the sugar with the pulp from the vanilla bean. Mix half of the vanilla sugar, the rest of the milk, eggs, lemon peel and salt into a dough and knead. Let rise for 30 minutes. Knead butter into 200 g flour and work into the yeast dough. Let rise for 15 minutes.
- 3
Form 2 rolls (30 cm long) and pound into stollen loaves. Place on a greased baking sheet, let rise for one hour. Bake at 200° C (392° F) for about an hour. Coat with melted butter, sprinkle with vanilla sugar.
Source: Katharine Haltiwanger
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