This Dresden-style Stollen is a rich, traditional German Christmas bread known for its dense, fruit-laden crumb and generous coating of powdered sugar. Made with a tangy sourdough starter, it offers a sophisticated flavor profile that balances sweet dried fruits, toasted almonds, and bright citrus notes. The dough is enriched with butter and eggs, resulting in a tender texture that holds up well to heavy mix-ins. Perfect for holiday gatherings or as a special treat with coffee, this stollen improves in flavor over time as the spices and fruits meld together. It serves as an elegant centerpiece for winter celebrations, offering a nostalgic taste of home baking with every slice.
Sourdough Dresden-Style German Stollen
Description
This Dresden-style Stollen is a rich, traditional German Christmas bread known for its dense, fruit-laden crumb and generous coating of powdered sugar. Made with a tangy sourdough starter, it offers a sophisticated flavor profile that balances sweet dried fruits, toasted almonds, and bright citrus notes. The dough is enriched with butter and eggs, resulting in a tender texture that holds up well to heavy mix-ins. Perfect for holiday gatherings or as a special treat with coffee, this stollen improves in flavor over time as the spices and fruits meld together. It serves as an elegant centerpiece for winter celebrations, offering a nostalgic taste of home baking with every slice.Ingredients
Directions
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Prepare the sourdough starter by mixing the refrigerated starter with 2 cups water, 2 cups flour, and 1 tablespoon sugar; cover and let set overnight at room temperature.
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In a small saucepan, combine milk, butter, and sugar; place over medium heat and bring to a scalding temperature, stirring frequently to dissolve the sugar.
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Remove the milk mixture from heat and set aside to cool to lukewarm.
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Beat the eggs into the cooled milk mixture until well combined.
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Add the egg mixture to the activated sourdough starter and beat until well blended.
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Stir in salt, almond flavoring, grated lemon peel, and 3 cups of the flour; mix until a thick batter forms.
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Fold in the candied orange peel, golden raisins, seedless raisins, currants, and slivered almonds.
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Add remaining flour as needed and knead the dough until it comes together, then turn out onto a floured surface.
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Knead the dough by hand for about 10 minutes until it becomes smooth, elastic, and slightly tacky.
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Place the dough in a greased bowl, turning to coat, cover, and let rise in a warm place until doubled in size.
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Punch the dough down to release air bubbles and divide it into two equal halves.
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On a lightly greased baking sheet, shape each half into a 7x9-inch oval, approximately 1 inch thick.
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Brush the surface of the ovals with the beaten egg white mixture.
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Crease the ovals and fold them lengthwise, leaving a 2-inch overlap on the bottom to create the traditional stollen shape.
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Brush the tops of the shaped loaves with the remaining egg white mixture.
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Cover the loaves and let rise until doubled in size, approximately 1 to 1.5 hours.
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Preheat oven to 375&# 194;°F (190ðC) and bake the stollen for 40 minutes, or until richly browned and firm to the touch.
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Brush the hot tops with melted butter and sift a generous layer of powdered sugar over them.
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Return the stollen to the oven and bake for 3 additional minutes to set the sugar coating.
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Remove from oven and cool completely on wire racks before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 9.4kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.5g2%
- Sugars 1.8g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
