We Had No Idea There Was a Story Behind This Famous German Stollen

Video Description

We went to Dresden to learn how the famous Dresdner Stollen is really made — and even as Germans, we discovered something we never knew. In Saxony this Christmas classic has a surprising story behind it. From a behind-the-scenes visit at a traditional Stollen bakery to tasting and baking at home in England — this video became a little journey into German festive traditions. _____ *THIS VIDEO IS NOT SPONSORED* EMIL REIMANN DRESDEN: https://www.emil-reimann.de/de/filialen/uebersicht-unserer-filialen/backstube-mit-werksverkauf-kaffee-roesterei-cafe-und-bistro-1627.html _____ CONTENTS OF THIS VIDEO: 0:00 - Intro in Dresden 0:30 - Inside the Stollen Factory - from mixing, buttering and sugar dusting and packing 3:21 Inside the Factory Outlet shop 9:12 Reflections in the car: What we bought and what really surprised us 11:57 Back home in England and trying the Dresdner Christstollen 19:21 Baking Stollen bites _____ STOLLENKONFEKT RECIPE: Ingredients For the yeast dough 500g flour 1 tbsp sugar 14g yeast 2 tbs Christstollengewürz or mix spiced (all spice) or ground cinnamon 120 ml milk (lukewarm) pinch of salt 200g soft butter 100g icing sugar 70g marzipan Into the yeast dough go 200g raisins 100g chopped almonds 40ml rum or amaretto (if you have children you can replace it with orange or apple juice) 4 drops of almond extract 200g butter and 200g icing sugar for the coating Mix raisins and almonds with rum and almond extract and let it soak overnight. Chop the marzipan. Beat the soft butter & icing sugar until creamy and add the marzipan bit by bit. Mix flour, yeast and spices in a big bowl. Add the lukewarm milk, the salt and the butter mixture and knead for some minutes. Finally add the raisins and almonds and knead again. Let the dough rest for at least an hour (choose a warm place). Preheat the oven to 175 degrees Celcius. Line 2 baking trays with baking paper. Form sausages and cut small pieces for the 'Stollenkonfekt'. Bake for about 12-15 minutes. Afterwards melt the butter, dip each piece into the butter and turn in icing sugar (it's best if the Konfekt is still a bit warm). Let it cool, eat or store in a tin! _____ MUSIC: The music in our videos is from Epidemic Sound, Musicbed & Artlist, royalty free music sharing sites which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/, https://www.musicbed.com/songs & https://artlist.io/ _____ CONNECT WITH US: INSTAGRAM: https://www.instagram.com/kirstenandjoerg/ PINTEREST: https://uk.pinterest.com/kirsten_wick/ FACEBOOK: https://www.facebook.com/kirstenandjoerg TIKTOK: https://www.tiktok.com/@kirstenandjoerg #stollen #dresdnerstollen #germanchristmas #christmasbaking