Dresden Stollen on the MuffinTaffin counter in Budva

Dresden Stollen began as a plain Advent bread in Saxony. In 1491 a papal letter let local bakers use butter, and the loaf slowly became the dense festive cake known in Germany.

Raisins, almonds and candied peel go into a heavy yeast dough, then the loaf rests so the crumb stays close. Warm Stollen is brushed with butter and covered thickly with powdered sugar.

The sugar coat is often compared with swaddling clothes, which is why the loaf is shaped as a folded oval rather than a round cake.

How MuffinTaffin serves Stollen in Budva

Budva, Montenegro: at MuffinTaffin Stollen joins the cakes as the cold months begin. Sales and orders go out in slices after the loaf has settled.

A whole Stollen can be requested for a cold-season table. The bakery keeps the same method: a close crumb, visible dried fruit and a pale sugar crust.