Dresdner Stollen
The tradition of baking Stollen in Dresden dates back to the 15th century. The ingredients used in Stollen, such as dried fruits, nuts, and spices, are often associated with the flavors of the holiday season. These ingredients were historically preserved and used during winter months when fresh produce was scarce. The Dresdner Stollen has become a symbol of the city's cultural identity, celebrated at Christmas markets, festivals, and events throughout the region. It's not just a pastry; it's a representation of Dresden's history. Ingredients For the dough: 600 g raisins 200 g currants 2 small glasses of rum 80 g yeast ¼ l milk 150 g sugar 1 kg flour 1 tsp salt Grated zest of 2 lemons 1 tsp cardamom 500 g butter 100 g ground almonds 20 g bitter almonds 100 g finely diced candied lemon peel 100 g finely diced candied orange peel For brushing: 200 g melted butter For sprinkling: 250 g fine sugar 5 tbsp vanilla sugar For dusting: Powdered sugar Directions Preparation the N...