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Stollen ((:ˈʃtɔln̩)) is a fruit bread containing dried fruit and often covered with powdered sugar or icing sugar. The bread is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German bread usually eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten") or Christstollen (after Christ) as well as Winterbrot (winter bread) when eaten during Jewish festivities, as it foreshadows the coming of winter. Stollen is a cake like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel (Zitronat),〔Duden: Zi|tro|nat, das〕 raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs,〔(for Dresdner Weihnachtsstollen Mimi Sheraton, The German Cookbook, from Random House )〕 vanilla,〔(Dresden Christmas Bread )〕 other dried fruits and nuts and marzipan may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of Stollen is around , but smaller sizes are now available. Stollen is like regular sweetened fruit bread. However, because it is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, it results in a much better-keeping and moister product. The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior tasting bread. Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474,〔(www.dresden.de )〕 and ''Dresdner Stollen'' remains notable〔(Meyers Lexikon ): "Besonders bekannt ist der Dresdner Stollen" ("the ''Dresden Stollen'' is especially well-known")〕 and available - amongst other places - at the Dresden Christmas market, the Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 150 Dresden bakers. ==History== Early Stollen was different, the ingredients were very different - flour, oats and water.〔(Von Gänsen, Karpfen, Lebkuchen und Stollen ) Dtsch Med. Wochenschrift 2003;128: 2691–2694 (p. 4)〕 As a Christmas bread stollen was baked for the first time at the Council of Trent in 1545,〔(Stollen history )〕 and was made with flour, yeast, oil and water. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard.〔 In the 15th century, in medieval Saxony (in central Germany, north of Bavaria and south of Brandenburg), the Prince Elector Ernst (1441–1486) and his brother Duke Albrecht (1443–1500) decided to remedy this by writing to the Pope in Rome. The Saxon bakers needed to use butter, as oil in Saxony was expensive, hard to come by, and had to be made from turnips. Pope Nicholas V (1397–1455), in 1450 denied the first appeal. Five popes died before finally, Pope Innocent VIII, (1432–1492)〔 in 1490 sent a letter to the Prince, known as the "Butter-Letter" which granted the use of butter (without having to pay a fine), but only for the Prince-Elector and his family and household. Others were also permitted to use butter, but on the condition of having to pay annually 1/20th of a gold Gulden to support the building of the Freiberg Minster. The ban on butter was removed when Saxony became Protestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Stollen」の詳細全文を読む スポンサード リンク
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