Professional reference formula
Yield: two medium loaves.
All quantities and process choices on this page are external professional evidence.
- 500 g strong white flour
- 15 g fresh yeast
- 200 g whole milk
- 75 g sugar
- 200 g unsalted butter
- 1 whole egg
- 8 g fine salt
- 250 g raisins
- 100 g candied citrus peel
- 100 g almonds
- Rum, lemon zest and spice, to taste
- 100 g melted butter and icing sugar, for finishing
Method
- Soak raisins if desired, then drain and dry the surface thoroughly.
- Mix flour, yeast, milk, sugar, egg and salt; develop moderate gluten, then incorporate butter.
- Fold in fruit, peel and almonds at low speed without tearing the dough.
- Bulk ferment, divide, rest and shape into the characteristic folded oval; proof until visibly aerated.
- Bake at 175°C / 347°F until fully set, approximately 35–45 minutes depending on size.
- Brush hot loaves repeatedly with melted butter, coat with sugar, cool and finish with icing sugar.
Professional identity
Stollen is a German enriched yeast loaf carrying substantial dried fruit, citrus peel and often almond or marzipan, finished after baking with butter and sugar. Dresden protected specifications are narrower than the general family and are not claimed here.
Critical controls
- Dry soaked fruit before mixing.
- Keep inclusions from shredding the developing gluten.
- Bake through the dense centre without scorching exposed fruit.
- Cool completely before wrapping; maturation is a source-specific choice, not a substitute for safe storage.
Evidence status
external_evidence; no Tanya-specific formula, ingredient choice or production practice is implied.