How to bake stollen?

Unique, delicate and delicious are the traits that impressively distinguish the Dresdner Backhaus Christstollen® made at the Dresdner Backhaus. To make stollen is a tradition that dates back to the 15th century. For generations now, the stollen has been handmade by masters following the old family recipe. The selection of the right ingredients is crucial for the quality of this traditional baked good. As a traditional Christmas pastry, our Dresdner Backhaus Christstollen® enjoys great popularity.

We at the Dresdner Backhaus are very proud of our handmade Dresdner Backhaus Christstollen®.

Only the highest quality of ingredients are worked together following the old family recipe to create a smooth dough, which is then lovingly formed by hand to the traditional stollen. Right after the pastry is taken out of the oven, the dark raisins are picked off the top. Then the stollen is covered with butter and sugar before it rests for 24 hours. Garnishing the stollen with powdered sugar is the final touch and creates the exquisite taste.

With our best wishes, we recommend you this specialty from Dresden.