Stollen is a sweet type of festive pastry that originates from Germany. The first mention of this pastry can be found in cookbooks already in the 13th century. The stollen has the greatest tradition in Dresden, Germany, where the Dresden Stollen Festival is celebrated every year as part of the Advent markets. For this event, according to tradition, a huge-sized stollen is always baked, which is sold to the visitors of the market. The base of the stollen is, similarly to the Christmas Finnish... more
Stollen is a sweet type of festive pastry that originates from Germany. The first mention of this pastry can be found in cookbooks already in the 13th century. The stollen has the greatest tradition in Dresden, Germany, where the Dresden Stollen Festival is celebrated every year as part of the Advent markets. For this event, according to tradition, a huge-sized stollen is always baked, which is sold to the visitors of the market.
The base of the stollen is, similarly to the Christmas Finnish pulla or the buttercream bread, yeast dough. Unlike these pastries, however, candied fruit and nuts are added to the stollen dough, which then creates its specific taste. After baking, the still-hot stollen is smeared with butter and thickly coated in powdered sugar. Ideally, it should be left to rest for 2-4 weeks before serving.
If you decide to enrich your Christmas table with this excellent pastry, we recommend trying the recipe for a traditional Christmas stollen, a gluten-free stollen or a stollen with mascarpone.
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