Sunday, December 26, 2010
Christmas Baking: German Stollen Recipe
I first blogged about this family tradition a couple of years ago when we were visiting Minnesota for the holidays, however, this year I baked it for the first time on my own. It's a special bread in my memory in that the family would always have this bread on Christmas morning while we were opening presents.
The Stollen turned out fairly true to my memory . . . the crumb on the drier side (my preference) with bursts of flavor in the raisins, currants, and candied fruits. The glaze gives this yeast-leavened bread a touch of sweetness that is a great counterpart to a cup of black coffee.
My Christmas present to you is passing on the recipe to you and yours to share . . . Merry Christmas!