Tuesday, December 29, 2009


I made stollen (German Christmas bread) for the first time on Christmas Eve. It turned out excellent. I love the fact that you soak the candied fruits (cherry, citron, dried currants, almond slices, sultana and golden raisins) in dark rum overnight. I put marzipan in the center of three of them.

I can eat fruit cake; I can appreciate it, but typically it's just too overbearing. Stollen though is pitch perfect; more evocative than those hefty fruit bricks. Is it cake or is it bread? I guess one would call it a sweet bread.

No comments: