Category: Stollen

How to Make Stollen

This is American stollen, mind you. Which is to say it tried hard to be the real German article, but not being truly German, it isn’t. My shape isn’t perfect (I left a little too much lip down below), and I used things like cherries and dark raisins which are verboten among the purist crowd. […]

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Stollen Recipe

I adapted it, actually. This is a variation on a formula I came across a few years ago and loved. Notice that the dried and candied fruits are all light in color. No raisins or currants, not even any brown-skinned nuts. This is intentional, since unlike an English-style fruitcake, a light, golden crumb is part […]

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