{"id":2379,"date":"2022-10-01T15:09:23","date_gmt":"2022-10-01T13:09:23","guid":{"rendered":"https:\/\/www.jungborn.de\/blog\/?p=2379"},"modified":"2025-06-16T12:01:24","modified_gmt":"2025-06-16T10:01:24","slug":"dresdener-christstollen","status":"publish","type":"post","link":"https:\/\/www.jungborn.de\/blog\/dresdener-christstollen\/","title":{"rendered":"Dresdener Christstollen"},"content":{"rendered":"\n

Dresdener Christstollen<\/h1>\n\n\n\n

Der „Dresdner Christstollen“ steht f\u00fcr einen sehr gehaltvollen Stollen. Einem Produkt, bei dem man an nichts spart. Guten Appetit!<\/p>\n\n\n\n

Zubereitung:<\/strong>

1. Milch erw\u00e4rmen, Mehl in eine R\u00fchrsch\u00fcssel geben, in die Mitte eine Mulde dr\u00fccken, Hefe hineinbr\u00f6ckeln, mit Milch und etwas Mehl verr\u00fchren. Zugedeckt an einem warmen Ort ca. 30 Minuten gehen lassen.

2. Korinthen und Rosinen waschen und abtropfen lassen. 75 g Zucker, Vanillin-Zucker, Salz, 150 g Fett und Schmalz zu dem Vorteig geben und mit den Knethaken des Handr\u00fchrger\u00e4tes zu einem glatten Teig verarbeiten, nochmals zugedeckt an einem warmen Ort ca. 30 Minuten gehen lassen.

3. Mandeln, Rosinen, Korinthen, Orangeat und Zitronat unter den Hefeteig kneten. Nochmals zugedeckt an einem warmen Ort ca. 30 Minuten gehen lassen. Teig nochmals durchkneten und auf einer bemehlten Arbeitsfl\u00e4che zu einem Rechteck ( 30×20 cm) ausrollen.

4. Von der L\u00e4ngsseite zu dreiviertel \u00fcber die Unterseite schlagen, Oberseite nach innen einrollen und mit bemehltem Handr\u00fccken andr\u00fccken. Stollen auf ein mit Backpapier ausgelegtes Backblech setzen und nochmals gehen lassen.

5. Dann im vorgeheizten Backofen (E-Herd: 200\u00b0C\/ Gas: Stufe 3) 50-60 Minuten backen. Restliches Fett schmelzen. Stollen aus dem Ofen nehmen, mit der H\u00e4lfte des Fettes bepinseln, H\u00e4lfte des restlichen Zuckers auf den Stollen streuen und die H\u00e4lfte des Puderzuckers auf den Stollen sieben.

6. Vorgang wiederholen. Ergibt ca. 28 Scheiben.<\/p>\n\n\n\n

Zutaten:<\/strong><\/p>\n\n\n\n

1\/8 l<\/td>Milch<\/td><\/tr>
500 g<\/td>Mehl<\/td><\/tr>
1 W\u00fcrfel (42 g)<\/td>Hefe<\/td><\/tr>
75 g<\/td>Korinthen<\/td><\/tr>
100 g<\/td>Rosinen<\/td><\/tr>
100 g<\/td>Zucker<\/td><\/tr>
1 P\u00e4ckchen<\/td>Vanillin-Zucker<\/td><\/tr>
 <\/td>Salz<\/td><\/tr>
200 g<\/td>Butter oder Margarine<\/td><\/tr>
50 g<\/td>Schweineschmalz<\/td><\/tr>
100 g<\/td>gehackte Mandeln<\/td><\/tr>
50 g<\/td>Orangeat<\/td><\/tr>
50 g<\/td>Zitronat<\/td><\/tr>
100 g<\/td>Puderzucker<\/td><\/tr>
 <\/td>Mehl<\/td><\/tr>
 <\/td>Backpapier<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"Dresdener Christstollen Der „Dresdner Christstollen“ steht f\u00fcr einen sehr gehaltvollen Stollen. 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