Tuesday, December 15, 2009

BBA Challenge Dresden Stollen

Dresden Stollen is a traditional German Christmas bread.  This version, from Peter Reinhart's book is delicious and not too difficult to make.  For my fruits, I used 1 cup golden raisins and 1 cup of a mixture of currants, citron, candied orange peel and a few candied red cherries.  I presoaked the fruit in rum and lemon extract for several days before using it.
I rolled the fruit-filled dough around a roll of almond paste before the final proofing. (I used almond paste, not marzipan.)  When the bread was baked, I brushed it with melted butter and covered it in vanilla sugar (confectioner's sugar which has had vanilla bean stored in it).  I had to cut a piece to try before I put it away for Christmas.  It is moist and luscious.  I love this bread.  The fruit combination and the almond paste in each slice are so good. 

No comments: