Ein Angebot des Landesverbands der Kultur- und Kreativwirtschaft Sachsen e.V.

Dresdner Christstollen

Dresden is known for some very special culinary specialities – including the Dresden Christstollen, which is traditionally made with yeast dough and contains sultanas, sweet and bitter almonds, plus candied lemon and orange peel to give it a delicate fruity note. The white frosting consisting of icing sugar and butter has a wonderful aromatic flavour and practically melts on the tongue. For some people, this delicious layer can’t be thick enough!


Dresdner Christstollen - The stamp

The stamp – quality brand assurance

In 1900 all interested commercial manufacturers of Dresdner Stollen joined forces in a mutual special interest group called the Schutzverband Dresdner Stollen e.V. (Association for the Protection of Dresden Stollen). This trade association guarantees consistent and authentic quality using a quality certificate – an oval seal with a company-specific designation and the words “Dresdner Stollen Schutzverband e.V.”

From fasting to festive baking

Christstollen is thought to be the oldest sweet Christmas delicacy in Germany. Initially, Stollen were simple affairs made only with water, flour and yeast and were eaten during the Advent fasting period. Later, Torgau baker Heinrich Drasdo hit upon the idea of enhancing the recipe with dried fruit and almonds, amongst other things, and passing it off as a festive cake. And so the Christstollen as we know it today was born. Soon it became widely known far beyond the country borders.

Did you know…?

In around 1450, people tried to reproduce ecclesiastical symbols in the form of baked goods. Thus Pfannkuchen (or doughnuts; also known as Berliner in some regions) were supposed to represent the sponge given to Jesus on the cross, while Brezel (pretzels) denoted the chains that he was forced to wear. Because of their shape, Stollen were intended to embody the Christ Child wrapped in swaddling clothes.

The stamp – quality brand assurance

Due to the fasting period over Advent, the rich Christstollen was traditionally only cut for the first time on Christmas Eve. Even today many people are able to resist it for this long! In most families, however, the Stollen is to be enjoyed over the entire Christmas period.

In order for the Stollen to remain moist right down to the last piece, it is never cut at the end. Instead, it is divided into two halves and cut from the middle outward. Incidentally, caution is advised when handling the heavy loaf – it must not break. For it is said that this will bring bad luck…