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## **The Evolution of Christmas Stollen**
Over the centuries, the recipe for **Stollen** evolved from a simple bread into a rich, indulgent cake-like dessert. As Germany began to prosper in the 16th and 17th centuries, butter and other luxury ingredients became more accessible, and the quality of Stollen continued to improve. By the 18th century, recipes for Stollen began to feature more elaborate additions like nuts, fruits, and spices.
### **The Dresden Stollen and the Tradition of the Stollen Festival**
The city of **Dresden** holds a special place in the history of Stollen. It is often referred to as the **”Stollen Capital of the World,”** and every year, the city celebrates this beloved holiday treat with the **Dresden Stollen Festival**. This festival, held in early December, celebrates the tradition of baking and enjoying Stollen, and it attracts tourists from all over the world.
The festival includes a parade, during which a giant **Stollen** weighing several tons is carried through the streets, and pieces of the giant cake are distributed to festival-goers. The event is not just a celebration of the cake, but also a celebration of Dresden’s long-standing baking tradition.
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## **The Ingredients and Preparation of Stollen**
While there are many variations of **Christmas Stollen**, the basic ingredients remain fairly consistent. Traditional **Stollen** is made with a rich dough that includes yeast, flour, butter, sugar, and eggs. The dough is then filled with a mix of dried fruits such as raisins, currants, and sultanas, along with nuts like almonds and hazelnuts. The use of **marzipan** (a sweet almond paste) in the center is optional but adds a luxurious richness to the flavor.
### **Key Ingredients:**
– **Flour**: The primary base of the dough. **All-purpose flour** or **bread flour** works well.
– **Butter**: Adds richness and flavor, making the cake tender and moist.
– **Sugar**: Adds sweetness to balance the richness of the dough.
– **Yeast**: For leavening, ensuring that the dough rises and becomes light and fluffy.
– **Eggs**: Help bind the dough and contribute to its richness.
– **Milk**: Adds moisture to the dough.
– **Dried Fruits**: Raisins, currants, and sultanas are typical, but other dried fruits like cranberries, cherries, or candied citrus peel can be used.
– **Nuts**: Almonds and hazelnuts are common in Stollen.
– **Spices**: Cinnamon, nutmeg, and cardamom are often used to give the Stollen its warm, fragrant flavor.
– **Marzipan**: Often placed in the center of the dough for added flavor and luxury.
### **Step-by-Step Guide to Making Traditional Stollen**
Making **Stollen** is a labor of love, requiring some patience and attention to detail. The dough needs to be allowed to rise properly, and the fruit and nuts should be evenly distributed for the best results. Below is a simple step-by-step guide to making your own **Christmas Stollen** at home.
#### **Ingredients:**
– 4 cups (500g) **all-purpose flour**
– 1 cup (225g) **unsalted butter**, softened
– 1/2 cup (100g) **sugar**
– 1/2 cup (120ml) **milk**
– 2 teaspoons **active dry yeast**
– 2 large **eggs**
– 1 teaspoon **vanilla extract**
– 1 teaspoon **ground cinnamon**
– 1/4 teaspoon **ground nutmeg**
– 1/4 teaspoon **ground cardamom**
– 1/2 teaspoon **salt**
– 1 1/2 cups (250g) **dried fruits** (raisins, currants, sultanas, or a mixture)
– 1/2 cup (50g) **chopped nuts** (almonds, hazelnuts, or walnuts)
– 1/4 cup **candied citrus peel** (optional)
– 1/2 cup **marzipan** (optional, for the center)
– **Powdered sugar**, for dusting
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