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Dresdner Christstollen

Hard, 2 hours and 50 minutes

Dresdner Christstollen

Level: Hard

Preparation time: 1 hour and 50 minutes

Cooking time: 1 hour

Yields: 2 people

Country: Germany


Recipe submitted by Sabine Echterhoff on behalf of the German Society of Nephrology

About this recipe

Stollen is baked in Dresden and the surrounding area. People prepare the Stollen for a family recipe in the Advent period.


  • 500 g flour
  • 250 g butter
  • 75 g sugar
  • 40 g yeast
  • 125 ml milk
  • 1 egg yolk
  • ½ teaspoon salt
  • 250 g raisins
  • 100 g of orange precipitate
  • 50 g candied peel
  • 75 g almonds (chopped)
  • 30 ml rum or apple juice
  • 75 g icing sugar

Calories per serving

307 kcal


g 43


g 13


mg 84


g 5


mg 50


  1. The day before soaking the raisins in rum or apple juice. Put the flour in a bowl and press in the bowl. Crumble the yeast in the middle, pour over the lukewarm milk and mix with some flour from the edge.
  2. Cover in a warm place for about 30 minutes. Knead yeast dough, add 400 g of butter in small portions with the remaining ingredients and knead thoroughly until a uniform dough is obtained.
  3. Cover and let it rest for another 60 minutes. Roll out to a rectangle. Afterwards, hit only one-third of the dough lengthwise to the middle flap, and then the other part is placed over it. Then the loaf has to go another 10 minutes.
  4. Place the Stollen on baking paper and bake in a preheated oven at 200 ° C (circulating air 180 ° C) on the 2nd rack from the bottom for 45 minutes, then another 15 minutes at 175 ° C (circulating air 150 ° C), Heat remaining butter and, during baking, regularly butter the Stollen to make it juicy and lightly crusty. After baking, press the icing sugar with the help of a spoon through a fine sieve and evenly dust the studs. The sugar sticks particularly well as long as the butter is still liquid. The Stollen tastes best when it is three to four weeks old. It keeps cool and dry for about two months

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