Dresden Christstollen

Daniel James Clarke

The genuine Stollen from Dresden is based on twelve ingredients* which the city’s bakers work into the cake’s unique taste:

  • 290 g butter / clarified butter
  • 7 g salt
  • 40 ml rum
  • 1 g spices
  • 70 g yeast
  • 92 g sugar
  • 90 g almonds
  • 116 g candied lemon and orange peel
  • 175 milk
  • 100 g icing sugar for decoration
  • 465 g raisins or sultanas
  • 580 g flour

* The quantities refer to a classic four-pound Stollen

From frugal to very tasty

Dresden’s Stollen was first mentioned in 1474 but it must have tasted quite different back then: As a fasting pastry, it only consisted of flour, yeast and water. Butter and milk were not allowed by the Catholic church. However, the people of Saxony have always liked their food and the ruler at the time asked the Pope to lift the butter ban so that from 1491 onwards, the city’s bakers were allowed to add some softness to the Stollen.

The cake, also known locally as Striezel, is closely connected to Dresden’s Christmas market, the Striezelmarkt, where at the beginning of the 16th century, Stollen was for the first time sold to visitors. The quality of today’s Dresdner Christstollen is strictly safeguarded by a special association, which makes sure that only the best ingredients are used, and the cake is even protected by a trademark and patent! Only Stollen produced by hand in and around Dresden by about 110 family-run bakeries and confectioneries are allowed to carry the “Dresdner Stollen©” label, and while the basic recipe is always the same, each baker still has their own touch based on expert know-how passed down from generation to generation.

Die ideal Stollen weight is four pounds as, in this size, the aromas develop best. After baking and before the first cut, the cake should be stored for two to four weeks in the original aroma-sealed cardboard or tin packaging at a room temperature of less than 15 degrees and a humidity of about 70 percent. The original Dresden Christstollen has a shelf life of at least six weeks, and usually even longer, and many Dresden bakers send their Stollen all around the world. How about getting one for yourself, too?

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