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Only the butter made the stollen tasty

The history of the Dresden Christstollen goes back to
back to the 15th century.
The “Christstollen” was first mentioned in a document in 1474.
Back then, the Stollen was a simple pastry, also called Striezel or Strutzel, and was only allowed as a Lent in the pre-Christmas period. It was only in the last century that this simple pastry developed into the delicacy we know today.
For well into the 15th century, the religious dogmas of the Roman Church allowed little more than water, yeast and flour for the Striezel recipe.
So the Christstollen was probably not a particularly tasty food, completely without butter, milk, sultanas, lemon peel or almonds.
To put an end to this dilema, Elector Ernst von Sachsen and his brother Albrecht turned to them
to Pope Nicholas V with the request to lift the butter ban.

Elector Ernst of Saxony and his brother Albrecht turned to Pope Nicholas V with a request to lift the butter ban.

The holy father granted this and in 1491 sent the "Butterbrief" to the regent city.
Good golden yellow butter makes the stollen tasty and juicy. Before that, the Saxons once had to make do with beet oil.