Dresdner Stollen


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


5 1⁄8 c
bread flour
2 c
milk (luke warm)
3 U
1/4 ounce packages of dry yeast
7⁄8 c
sugar divided
4 c
melted butter divided evenly
zest of 1 lemon
1⁄2 t
1⁄2 t
1 1⁄2 t
3 c
2 c
candied fruit (such as cherries, apricots, etc.)
2 c
chopped almonds


Create a sponge with the yeast, 2-1/4 C bread flour, 4 t sugar and 1 C milk. Let sponge rise 45 minutes. Knead in the remaining flour, milk, sugar, 2 C melted butter, lemon zest, spices and salt. Knead for 8 minutes. Let this dough rise in a warm place for 1/2 hour. Punch down the dough and knead in the raisins, fruit and almonds. Shape the dough into rounds and let rest for 5 minutes. Place a rolling pin on top of the dough horizontally. Press the pin down on top of the roll but do not roll the dough. Remove the rolling pin and the dough should look like a potato chip. Fold one side of the dough on top of the other. Cover with a towel and place in a warm area until double in size. Place on a sheet pan. Bake at 375°F until dark golden brown. Cool slightly, then dip the breads into a bowl filled with 2 C of melted butter and toss in cinnamon sugar. Makes 2 loaves.