My first piece of Stollen came from a giant 7-foot-long Stollen that was specifically made for the opening ceremonies of the Striezelmarkt. A group of 6 bakers had to carry it in on their shoulders!
When I first tried the Stollen, I couldn't figure out if I liked it or not. The powdered sugar on the outside of the Stollen makes it sweeter than typical German desserts and the raisins add an interesting texture. By the time I finished my first piece, I was sold! The sweetness is balanced out by the bitterness of the almonds and the raisins add an extra burst of sweetness to break up the density of the bread.
Dresdner Stollen has been made in Dresden for centuries with the recipe being passed down from generation to generation. The main ingredients for the dough are raisins, butter, almonds, candied orange and lemon peel, water, flour and yeast. Stollen spices, whole milk and crystal salt are also added, but any artificial preservatives or flavors are strictly forbidden by the Stollen Association. You can tell if a Dresdner Stollen is authentic by the golden seal of quality.
After carefully selecting the ingredients, a dough will be made out of flour, yeast and whole milk. Raisins are added right before the Stollen is shaped and baked. The baking process is very slow as the Stollen is baked at a low temperature. During the baking process, a cut is made in the middle of the loaf to assist in the baking process. Once it is finished, the Stollen will be buttered and covered in powdered sugar. Every baker has their own secret approach to make their Stollen unique to them, such as buttering it twice or having a special spice mixture.
