For many, Christmas stollen is just as much a part of Christmas as family arguments about who will carve the goose on Christmas Eve. The yeast dough with raisins, orange peel and lemon peel is popular with young and old. Reason enough to take a closer look at the cakes that are available in stores.
Stiftung Warentest tested 18 Stollen with raisins, including five Dresden Stollen and four with a marzipan filling. Specimens are from local stores, online and factory outlets. The festive pastries cost between four and 30 euros per kilogram. You don’t have to dig deep into your pocket for good stollen.
Stiftung Warentest has awarded the quality rating “Good” seven times, nine lugs are satisfactory, two only sufficient. The stollen stands and falls with its taste. The good thing: the testers did not find any pollutants.
You can rely on the Dresdner: The Dresdner Stollen is a Saxon cultural asset and is not only one of the best-known, but also one of the best. All five Dresdeners achieve a good quality rating. The good thing: The best of them is also the cheapest. The Dresdner Christstollen by Dr. Quendts taste the most convincing and at nine euros per kilogram is also the holiday price tip from Stiftung Warentest. It smells and tastes aromatic, strongly of fresh butter and of the Stollen-typical seasoning with dried fruit.
If you want a good marzipan stollen, you can go to Bahlsen (10.80 euros). This is very sweet and has fewer raisins in comparison. The Stollen typical seasoning can also be found in the Bahlsen Stollen.
If you value organic ingredients, you can reach for the Dresden vintage stollen from the Spiegelhauer organic bakery. It’s good, but at 30 euros it’s one of the most expensive cakes.
Here you can read the whole test for a fee!
