This online shop is using cookies to give you the best shopping expierience. Thereby for example the session information or language setting are stored on your computer. Without cookies the range of the online shop's functionality is limited. If you do not agree, please click here. x

Stollen history

Get an insight into the amazing story of the original Dresden Christmas stollen!

A Christmas stollen with an old tradition

The popular Dresden Christmas stollen is descended from an old tradition and was baked hundreds of years ago with simple ingredients. The Christmas stollen should show the symbolic picture of the little jesus in it’s white linen.
Already in the 14th century the bishop of Naumburg ordered so called stollen breads for christmas as a church donation. Shortly after the Christmas stollen was introduced as a lending season cake during the christmas time. But it consisted only in flour, yeast and water because it was forbidden to use sweet or fatty ingredients such as butter during christmas.

1474 the Dresden Christmas stollen was mentioned for the first time on an invoice of a christian hospital. But because of the fact that the citizens of saxony loved to have sweet baked goods, the former elector of saxony asked the pope to abolish the prohibition of butter. But not before 1491 the pope allowed the use of butter, which was the basis for the development of the popular Christmas stollen.

The giant Christmas stollen is born

From 1500 on the so called „Striezel“ was sold at the Striezelmarkt. Since then the Christmas stollen got more and more popular, so that the royal court got more interested in those baked goods. That leaded to the following tradition: After 1560 a Christmas stollen was presented to the saxonian elector in a ceremony. The stollen weighed 36 pounds and was carried by several bakers and their trainees.

Particularly the famous elector Augustus the Strong loved the Christmas stollen. He disposed the production of a giant stollen during the Zeithainer Lustlager, a saxonian troop show, in 1730. To bake such a big stollen the master builder Matthäus Daniel Pöppelmann designed a huge baking oven. The measures of the Christmas stollen were really immense: A length of about 10m and a width of about 4.50m. Furthermore an unbelievable amount of ingredients were needed for the production of the 1.8. ton stollen. For example: 3600 eggs and 20 hundredweight of flour.

Since then the recipe for the Christmas stollen was developed with a lot more ingredients. But not before the beginning of the 20th century the Christmas stollen was baked as we know it today!

Enjoy the Original Dresden Christmas Stollen and order in our shop:

Dresdner Christstollen Shop

Source: www.dresdnerstollen.com


* incl. tax, plus shipping