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Weihnachtsstollen from Germany | Dresden Christmas Loaf

Weihnachtsstollen or Dresden Christmas Loaf is a german fruit bread, baked with nuts and dry fruits. This bread is topped with butter and icing sugar.
Course Desserts
Cuisine German
By Cook Method Oven
Occasion Christmas
Dish Type Eggless Cakes
Author Srivalli


For the Dough:

  • 2 cups All Purpose Flour + 2 tbsp + 2 tsp
  • 1/2 + 1/4 cup Milk
  • 42 gms Instant Yeast 4.45 tbsp
  • 1/2 cup Butter + 1 tbsp
  • 1/4 cup Sugar
  • 1/8 cup Honey
  • 1/2 tsp Salt

For the Flavoring:

  • 1/4 cup Candied Lemon Peel
  • 1/4 cup Almonds chopped
  • 1 tsp Lemon Rind grated
  • 3/4 cup Raisins

For Topping:

  • 1/8 cup Butter melted
  • 1/4 cup Sugar powdered


For the Dough:

  • In a wide bowl, combine all ingredients. Knead to form a soft, pliable yeast dough; allow to stand in bowl for ten minutes.

For the Flavoring

  • When the dough has risen, punch it down as a disc, add all the nuts and raisins and knead well into the dough.
  • Roll into an oval shape and place on a greased baking sheet. Allow resting for ten to fifteen minutes.
  • Then wrap the in an aluminum foil and refrigerate for a few hours or overnight.
  • Before baking, remove dough from refrigerator; remove foil.
  • Sprinkle flour around loaf to prevent the dough from spreading.
  • Place loaf in a pre-heated 200 C and bake for fifty to sixty minutes, or until loaf is pale gold in color. Remove from oven and allow to cool.

For Topping

  • Brush loaf with melted butter; dust with powdered sugar. Repeat with remaining butter and sugar. Slice and serve.


Weihnachtsstollen should have a thick, white layer.
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