Frequently Asked Questions About Our Genuine Dresden Stollen (2024)

FAQs

Frequently Asked Questions About Our Genuine Dresden Stollen? ›

Stollen has a very long life when packaged. Keep it wrapped well after slicing, perhaps even storing it in the refrigerator and letting it come to room temperature before serving.

Stollen has a very long life when packaged. Keep it wrapped well after slicing, perhaps even storing it in the refrigerator and letting it come to room temperature before serving.

Minimum shelf life from purchase:

Dresdner Christstollen ® – Raisin Stollen: at least 16 weeks. Almond stollen: at least 6 weeks.

Over time, the topping on the stollen may become discolored. This is a natural result of the marinated fruit releasing its juices and does not affect the flavor of the stollen. If your stollen has become discolored and you wish to improve the appearance, simply sprinkle a little powdered sugar on top before serving.

Keep in a cold dry place, in a tin/container where it's covered but can breathe. Or fully bake the stollen and freeze, well wrapped in foil, for up to 1 month. The spice mix will keep in a sealed container for 3 months.

We recommend you store your Stollen in a bread box or a cold and dark place if you plan to eat it gradually over the course of a few months (i.e. the winter season). Make sure to cover your bread in plastic food wrap to ensure it stays moist.

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it. As with just about every baked product in this part of the world, you find different varieties in Vienna.

Stollen can often be dry and tasteless. The key in my recipe is to soak the fruit at least 24 hours before you want to make it. I would advocate even longer; 5-7 days if you can because the longer the better.

Certainly. Many people prefer to warm individual slices of stollen in the toaster or microwave before eating. What are the brown spots in the sugar coating on top of my stollen? Our raisins and citron are marinated overnight before being baked in our bread.

Why won't my stollen rise? ›

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Stollen is not a light fluffy bread. It shouldn't be leaden, but it's a rather firm, dense fruit-filled bread with a somewhat cake-like texture. It's practically dipped in clarified butter, then coated in sugar...

Stollen will last up to a year if you keep it frozen, but we recommend eating it within 6 months for best flavor.

My new favorite way to enjoy Stollen is to slice it fairly thinly and then toast it under the broiler. I especially like Stollen with Marzipan and toasting this kind of Stollen softens the almond paste so it's creamy and warm. The toasting also brings out the nutty flavor and punches up the dried fruits.

Rum soaked raisins, spices and mixed peel in a sweet bread dough with a generous dusting of icing sugar and marzipan through the middle – it is the perfect Christmas cake. The stollen has deep roots in German culture and goes back to the Middle Ages. It also has religious connotations.

Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it. As with just about every baked product in this part of the world, you find different varieties in Vienna.

Stollen will last up to a year if you keep it frozen, but we recommend eating it within 6 months for best flavor. At room temperature (under cool and dry conditions) stollen will last for weeks, but refrigeration will extend it's life substantially.

Stollen is traditionally eaten at room temperature, with slices served either right away or very soon after being cut, but it's not rare to have it slightly warmed as well. In recent years it has become more and more common to have the slices toasted or microwaved before serving the bread.

Storing and Freezing Stollen

Once it is completely cool, wrap it well in plastic wrap and then in foil and let it cure for at least two days. If you are going to store it longer (up to two weeks), place the wrapped loaf in a tin or a plastic container. As the bread sits, the moisture from the fruit permeates the bread.