Stollen

About Stollen

Stollen is a traditional German Christmas bread that has been delighting families for over 600 years. This dense, fruit-filled cake originated in Dresden, Saxony, and has become an integral part of German Christmas celebrations, symbolizing the Christ child wrapped in swaddling clothes.

The original Stollen dates back to 1474, when it was created by Dresden bakers for the city's Christmas market. Initially, it was made with just flour, yeast, and water due to religious fasting restrictions during Advent. However, in 1650, Elector Ernst of Saxony and his brother Duke Albrecht of Saxony convinced Pope Innocent X to lift the "butter ban," allowing bakers to use butter and milk, which transformed Stollen into the rich delicacy we know today.

Traditional Dresdner Stollen contains: - Candied fruits (citron, orange peel, raisins) - Almonds or marzipan - Rum or brandy - Vanilla and aromatic spices - A thick coating of powdered sugar

The most famous variety is Dresdner Christstollen, which has protected geographical indication status. Only Stollen baked in and around Dresden using traditional methods and recipes can bear this designation. The annual Stollenfest in Dresden features a giant Stollen weighing several tons, which is ceremonially cut and distributed to thousands of visitors.

Stollen-making is considered an art form, with many bakeries closely guarding their family recipes passed down through generations. The bread improves with age, traditionally being made weeks before Christmas to allow the flavors to mature. Today, Stollen is enjoyed throughout Germany and has gained international recognition as one of the world's finest Christmas treats.