My mum was a little girl in Dresden when it was bombed during the second World War. She and her family were forced to move to other parts of Germany, and it was decades later before she went back. But she hung on to some of her Saxony culture – including this recipe for a particular style of Stollen. Every year she made it for us - and now I make some for her. Thanks, Mama. xx

Dresdner Christstollen
(Dresden Christmas Stollen)

soak 375g raisins in 1/4 cup rum overnight

mix:
900g flour
2 sachets of dried yeast
175g sugar
250g chopped almonda
2 pinches of salt
almond essence

and mix well

add:
rum raisins
300g orange peel

and mix

then add:
250ml tepid warm milk
300g butter
150g baking fat

mix well and knead by hand for a few minutes

cover, rest for 1 hour

knead again, cover, rest for another hour

shape into 2 Stollen and put on baking tray covered with baking paper

rest for another 30min.

bake at 180 degrees Celsius for 1 hour

check during baking process and cover with tin foil if browning too quickly on the 'lip' side

when baked and still hot, brush with melted butter (100g), sprinkle vanilla flavoured sugar over them, brush with remaining butter, then sprinkle with icing sugar

wrap in tin foil and rest for 2 weeks in a cool place.

Enjoy!




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