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A centuries-old legacy of Saxony's culinary art, Dresdner Christstollen is a unique blend of heavy butter, rum-soaked raisins, and almonds. This flavor has become a cornerstone of Germany's wider Christmas culture.
When visiting the region, do not leave without trying a powdered sugar-coated slice in the old town cafes. Use the map to navigate the area.
Ingredients
- 500g wheat flour
- 250g butter
- 300g rum-soaked raisins
- 100g chopped almonds
- 50g powdered sugar (for dusting)
Preparation
- Prepare a pre-dough with flour, yeast, and warm milk; let rise for 30 mins.
- Add softened butter and spices, kneading into a smooth dough.
- Carefully fold in the raisins and almonds without crushing them.
- Shape into a traditional Stollen fold and bake at 180°C for 50 minutes.
- Brush with melted butter immediately after baking and dust heavily with powdered sugar.
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Practical notes before you go
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