Dresdner Stollen
As featured in Gastro Obscura.
This classic holiday bread is made with a blend of almonds, pecans, and a medley of dried and candied fruits, all rolled in rich butter and dusted with powdered sugar.
Our beloved Stollen has been a Christmas staple at André’s since our inception in 1955 and continues to be our most popular holiday treat.
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Details
SIZE:
Small (13 oz) – 9″ L x 5″ W x 1 ½” H
Large (1 lb 10 oz) – 12″ L x 6″ W x 2″ H
INGREDIENTS:
Flour, Butter (Milk), Water, Almonds, Sugar, Raisins, Cherries, Lemon Peel, Pecans, Orange Peel, Vanilla, Rum, Syrup, Inverted Sugar, Spices.
Contains flour, nuts, and milk. No peanuts on premises. No preservatives.
CARE:
Store at room temperature or refrigerator based on your preference.
Enjoy at room temperature within a few weeks of purchase.
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About
In the weeks leading up to the holidays, more than 1500 pounds of stollen are enjoyed by André’s faithful customers.
This labor of love is something that we forward to making and enjoying during the holiday season, but the process starts months before. Fruit-mixing day is a September tradition and consists of blending house-candied citrus peels, dried fruit and fresh nuts with dark rum and simple syrup, then allowing them to soak for several months. Once ready, we mix them with a yeast dough, fermented over several hours, as well as a sugar dough. The doughs are blended together, kneaded by hand, shaped into the traditional loaf, and baked to a golden brown. Once baked, the confection is coated in pure butter to seal in the flavor and freshness, then topped with sugar.
Our version at André’s is more like a Dresden stollen — the moist, heavy fruit-filled bread that originated in Germany. The recipe was brought from Basel, Switzerland, by André and Elsbeth when they immigrated to the U.S. and opened André’s Confiserie Suisse in 1955. We still make it the same way today, but have modified the ingredients to use all-natural products including no artificial food colors.
