stollen Stollen - traditional pastries for Christmas,originally from German cuisine. Today Stollen is baked all over the world, including in Russia. Traditionally Christmas stollen its shape and color should have resembled a baby wrapped in a diaper. Preparing shtollen from yeast or shortcake with a lot of dried fruits. Another feature of the Christmas shtollen - this is what bakes it in advance, and a few weeks stand wrapped in a thick paper. Hermetically packaged, they can be stored even for several months. And their taste will only improve. In Dresden, in honor of the stollen, a whole festival is arranged - so this special cupcake is popular and revered. Bake shtollen different types: cottage cheese, poppy, walnut, marzipan ... We suggest you also to bake a Christmas shtollen for the New Year holidays.

Curd cheese with candied fruits

One of the most popular is the cottage cheese orange stall. The perfect combination of cottage cheese, fragrant candied fruits and peel is always a winning option. Try it! Ingredients:

  • Flour 600 g (4 cups)
  • Baking Powder - 1-1.5 sachets
  • Sugar - 1 glass with a slide
  • Curd - 250 g, wipe through a sieve
  • Butter (softened) - 250 g + 50 g
  • Almonds - 200 g
  • Raisins - 200 g
  • Orange candied fruits - 100 g
  • Rum - 1 glass
  • Eggs - 2 pcs.
  • Juice and peel 1 lemon
  • Sugar vanilla - 1 packet
  • Powdered sugar

Preparation: On the eve of raisins rinse and pour rum. Leave it overnight in the refrigerator. Cover the almonds with cold water, leave overnight. In the morning, peel and chop. Before cooking, remove all products from the refrigerator in advance so that they warm up to room temperature. Lemon wash, remove the zest from it and squeeze out the juice. Beat the butter with eggs and sugar. Add vanilla sugar, wiped cottage cheese, lemon zest, and at the end - lemon juice. Mix. Mix the flour with baking powder and pour into the butter and curd mixture. Stir until homogeneous. Add in the dough in turns almonds, candied fruits and raisins. (Raisen pre-strain and lightly sprinkle with flour.) The dough should be dense, supple. You can make from it one big or two shtollena smaller - your choice. Dough lay on the surface, sprinkled with flour, to form a rectangle. Turn the edges of the long sides to the middle, overlapping each other. Heat oven to 180 C. Put the dough in a mold or on a baking tray and bake for 60-80 minutes, depending on the size. Willingness to check with a dry toothpick. If you are afraid that it will begin to burn out from above before it is baked, you can cover it with baking paper. Finished Christmas shtollen grease with melted butter (50 g) and generously sprinkle with powdered sugar. Completely cool and wrap in parchment or foil. Hide in a cool and dry place for "ripening" for at least two weeks. Christmas shtollen

Dresden from yeast dough


  • Flour - 5 glasses (750 g)
  • Milk - 250 ml
  • Sugar - 125 g + 1 tbsp.
  • Butter - 350 g + 70 g
  • Fresh yeast (pressed) - 80 g
  • Sugar vanilla - 1 packet
  • 450 g raisins assorted (different colors and varieties)
  • Rum for soaking raisins
  • Almond Sweet - 100 g
  • Almond bitter - 50 g
  • Orange candied fruits - 100 g
  • Lemon zest is 1 tbsp.
  • Spices: ground cardamom, ground ginger - by 0.25 tsp.
  • Salt - pinch
  • 1/4 tsp. salt
  • Sugar powder - 0,5 cups

Preparation: Raisins rinse and pour rum for several hours (do this in advance, before baking starts). Milk warm to 35 - 40 C. Stir in the cup, mix with sugar and pour a little milk. Stir and leave for 5-7 minutes to have a characteristic foam. Sift flour, pour sugar, vanilla sugar, salt and spices. In yeast pour all the milk, mix. Pour the yeast into the flour and start kneading the dough, gradually adding the warmed butter to it. Knead the soft dough .. Cut the candied fruits finely, raisin dried and lightly sprinkled with flour. Mix with chopped almonds and evenly pour into the dough and mix, no longer kneading. Transfer the dough into a deep bowl, cover with a food wrap, and put it in a warm place. After 30 minutes, the dough should be slightly kneaded, and then left for another 45 minutes. Approached dough should increase significantly in volume. Divide the dough into two pieces and form an oblong flat loaf from each. To give it the shape of a traditional shtollen, you need to visually divide it along into three parts, one part to separate, making a longitudinal groove with the edge of the palm. And this smaller part is raised and wrapped in a larger one. It turns out a kind of fold. Baking tray with baking paper and put on it loaves for proofing. Cover with a towel and leave for another half an hour. Turn on the oven and heat to 190-200C. Bake for 70 to 90 minutes, depending on the oven and the size of the loaves. To prevent burning from above, cover with parchment or foil. Finished shtollen still warm need to be greased with butter, sprinkle with powdered sugar. Then completely cool on the grate and seal it tightly in paper or foil. And hide away in the closet for a few weeks. During this time your Christmas shtollen will become even more delicious and aromatic. We advise you to read: