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- Dresden Stollen-


By Thierry Mulhaupt



For 2 Stollen of 650 g


Stollen dough

  • 50 g candied oranges in cubes
  • 50 g candied lemons in cubes
  • 200 g white raisins
  • 50 ml rum
  • 100 g whole unblanched almonds
  • 20 g baking powder
  • 500 g low gluten flour (T45)
  • 200 g caster sugar
  • 10 g fine salt
  • 100 g egg
  • 200 g cream cheese
  • 190 g butter
  • 1 g nutmeg
  • 1 g cardamom
  • The zest of half a lemon



Soaking syrup

  • 50 g water
  • 50 g sugar
  • 30 ml kirsch
  • 30 ml Grand Marnier




  • 30 g melted butter
  • 75 g caster sugar
  • 20 g icing sugar




Run through



The day before, macerate the candied fruits and the raisins in rum.

Roast the almonds and grind them once they have cooled down.

Sieve the baking powder with the flour and add the sugar, the salt, the eggs, the cream cheese, the soft butter in cubes, the spices and the zests.

Hand mix or mix with a blender mixer to obtain an homogeneous dough. Knead for 7 minutes.

Add the macerated candied fruits and the grinded almonds and leave to rest for one hour in the refrigerator.


For shaping, split the dough in two and make two scoops.

Flatten them and fold them in two like a turnover.

Butter and flour the moulds. The best is to cook the stollen in specific moulds.

Preheat the oven at 160°C (320°F) and bake for 35 minutes.



Soaking syrup

Bring the water and the sugar to a boil and add the kirsch and the Grand Marnier.

When out of the oven, brush the stollen with the soaking syrup using a paintbrush



After cooling, brush the stollen with clarified butter.

To finish, soak them in the caster sugar and sprinkle them with icing sugar.

Member author

Recognizing fine food is an art form… As a prize-winning confectioner,Thierry Mulhaupt has enjoyed his fair share of acclaim in the press. He studied at the Beaux Arts school and has established himself as a Master in the art of patisserie and chocolate-making. He is renowned known for bringing gi [...]

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