German SD Stollen

Stollen, Christ Stollen, Dresdner Stollen or Bremer Klaben is the German equivalent to the Italian Panetone (Milan) or Pandoro (Verona) but this is only made for Christmas. All are enriched doughs of course texture and ingredients are different. A stollen is never light but dense and rich in aroma.

The History of Stollen dates back to 1329. The word Stollen was a word for a boundary stone of a city or a mining tunnel, which offers cool temperatures for the long traditional storage while maturing.

The shape of the bread, covered in icing sugar, symbolizes the shape of baby Jesus in a nappy.

This is not a Dresdner Stollen since its made with sourdough and baked here, in Hong Kong. I prefer it less sweet so I reduced the heavy traditional sugar coating, now it’s more like a Klaben. After baking it matures 4 to 12 weeks at 10-14C.

I use a “warm” fridge for that.

Hand milled almonds with a hint of bitter almonds, rum raisins soaked for about 10 days in a dark Barbados Rum, handmade succade from oranges and lemons, spieces like cinamon, glover and cardamon and last but not least butter are making this extraordinary delicious. A very special treat enjoyed best in thumb thick slices.

Succade

Carefully cleaned fruit peels are boild in different kinds of sugar and dried in a procces that takes almost two weeks.

Standard requirements for an artisan Dresdner Stollen	Dresdner Stollen	My Stollen	Supermarket
Butter	>50%*	Yes	No
Rum raisins	>65%*	Yes	No
Succade of orange and lemons	>20%*	Yes	No
Almonds	>15%*	Yes	No
Bakers Yeast	Yes	No	Yes
Sourdough	No	Yes	No
Place of production	Dresden, Germany	Hong Kong	anywhere
Maturing time after baking (the longer the better)	> 3 weeks	4 – 12 weeks	0
	in bakers %

Check out the baking journey on IG

Ingredients: Wheat, Milk, Butter, Salt, Sugar, Honey, Almonds, Bitter Almonds, Spices, Rum Raisins, Lemon , Orange, Allergy advice: contains Gluten, Almonds, Citrus Fruit, Honey, Dairy Products

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