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Stollen-Recipe: Stollen nach "Dresdner Art"



Milk about approximately 26 ° C heat, dissolve yeast in it and process with half of the flour into a dough. After the yeast pieces are gone, processed with baking margarine, butter, sugar, spices and the remaining flour to form a smooth dough. Let the dough cook for about 60 minutes, beat it and then put in the rum-soaked dry fruits that were washed the day before. Be careful putting the fruits into the dough. Weigh in pieces of 1100 g, wrap up immediately on sheets, which are covered with greased paper, and put to bake. After baking with hot fat peanut butter, sprinkle vanilla sugar. Then, let cooling until next day and sieve powdered sugar and finally packaging.

Oven temperature: 200°C
Time: approximately 60 Min.

Bon appetit : )


  • 1.000 g wheat flour
  • 80 g yeast
  • 250 g milk
  • 450 g margarine
  • 200 g butter
  • 120 g sugar
  • 15 g salt
  • 10 g lemon zest
  • 8 g spice mix (1 g cardamom, 1 g Tonkabohne, 2 g nutmeg, 6 g vanilla)

Fruit mixture:

  • 600 g rosinen
  • 50 g lemon candied peel
  • 50 g orange candied peel
  • 200 g chopped almonds
  • 80 g rum
  • 150 g peanut fat
  • 220 g vanilla sugar