Production of the Original Dresden Christstollen®.

All ingredients are put into the kneading machine
... and mixed well.
The finished stollen dough is weighed manually
...and formed into a round piece of dough, the so-called raw stollen.
This is where the raw stollen gets its elongated shape, typical of Christmas stollen.
The raw stollen is then placed on a stollen plate
... and cut lengthwise before baking.
The stollen is baked for about 60 minutes. First at 230°C, then at 180°C.
A glance into the oven reveals whether the stollen is ready to bake.
After cooling, loose sultanas are removed.
Now spread the stollen with melted butter,
... dipped in granulated sugar and sprinkled with icing sugar.
The stollen is provided with a banderole
... and packed in a gift box, tin can or wooden crate.
The current stollen box with a view of Dresden's Neumarkt.

Short film about the production of the Dresdner Stollen® 2008

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