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In time for the holidays, Lilo shares some family traditions and a wonderful recipe for Dresden Stollen.
As a child growing up in Germany I knew that Christmas was just around the corner when the Advent calendar magically appeared in the house. Every day, before breakfast, I would open a tiny door to find a small piece of chocolate. Along with the calendar, I remember Christmas music on the radio, an antique nativity scene, Mom’s fabulous cheese ball, Stollen and of course knowing that the freshly cut and decorated Christmas tree was coming soon. In my family the tree was typically brought into the house and decorated by my parents on Christmas Eve. It was always such a thrill entering the living room to see the tree decorated with lighted candles and shiny glass ornaments. Of course the presents underneath was fun too!
In my own family, the same traditions have continued for the most part, with the exception of the big ‘tree reveal’. But cutting the tree has been a family activity for as long as I can remember. Each December the family group (including the menagerie of dogs) hikes out in the National Forest to find the perfect tree. The tree then stays outside in a bucket of water until the week before Christmas. The whole family joins in the decorating while holiday music plays in the background. This is usually followed by a good cup of tea with a freshly baked piece of Stollen. Sitting in the glow of the lit tree with my tea and cake brings back so many wonderful memories. Even though my sons feel that they are too old for the Advent calendar, I still open a door every day. Some habits are hard to break.
This is Lilo's family’s variation of the famous Dresden Stollen recipe.
Dresden Stollen
1 ½ cups dark raisins
1 cup chopped citron
1 cup chopped candied orange peel
2/3 cup dark rum
2 Tbs. dry yeast
½ cup lukewarm water
1 Tbs sugar (optional)
2 cups milk
1 cup granulated sugar
2 tsp. salt
1 1/3 cups unsalted butter
grated rind of 1 lemon
2 Tbs dark rum
2 cups flour (not self-rising)
4 eggs, lightly beaten
5-7 cups flour (not self-rising)
1 ½ tsp. almond extract
1 ½ cups chopped blanched almonds
melted unsalted butter
granulated sugar
powdered sugar (preferably vanilla flavored)
Combine raisins, citron and candied orange peel and soak in 2/3 cup of rum for at least 1 hour. Drain and reserve rum. Dissolve yeast in warm water according to directions, using the Tbs. of sugar to speed the process if you like. Scald milk with sugar, salt and butter. When butter has melted, stir in lemon peel, rum and almond extract. Cool mixture to lukewarm. Add yeast and 2 cups of flour. Mix well and set in warm draft free corner about 15-30 min., or until dough blisters. Stir in lightly beaten eggs and gradually mix in 5-7 cups of flour until the dough is soft and light but not sticky. It should be smooth enough to handled.
Dredge drained fruit with a little flour to coat. Turn dough onto a floured board and knead, gradually working in floured fruit,chopped almonds. Knead dough until it blisters and is smooth and elastic. Gather in a ball and place in a lightly floured large bowl. Cover loosely with a kitchen towel and set in a warm draft-free corner for about 1 hour, or until it has doubled in bulk.
Punch dough down and cut into 3 equal pieces. Set aside to rest 10 minutes. Roll or flatten each third of dough into an oval ¾” thick. Brush top of each with melted butter and sprinkle with a little granulated sugar..Fold each lengthwise, not quite in half, so that the edges are within ½” to 1” of meeting; pinch closed. Place loaves on a buttered baking sheet or jelly-roll pan. Brush with melted butter and allow to rise until almost doubled in bulk. Preheat oven to 425*. Bake loaves 10 minutes, then turn heat down to 350*. Bake about 45 minutes, or until loaves are lightly golden brown. Brush each loaf on all sides with melted butter and generously dredge with powdered sugar while warm. Cool and wrap in plastic cling wrap. Sprinkle with more powdered sugar before serving.
You can cut the recipe in ½ to make 2 smaller loaves if desired. Freezes very well.
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