This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads...
One of my favorite "all time" favorite holiday desserts is stollen, the famed fruit and nut bread from Germany, Dresden to be exact. Here's a link to its rich history. My aim this year was to experiment using rye, sourdough, yeast,...
Stollen, Christstollen,and Dresdener stollen are childhood memories from Germany. I never equated them with Christmas, the little mounds on top symbolizing the baby Jesus. Like the Büche de Noel, they also harken back to pagan tree culture. Whatever you believe,...
December means it is Panettone time, but I always think of Dresdener Stollen as the meatier Holiday bread, studded with more then just silky air and perfume. It's a sugar coated log of nuts, raisins and whimsy. In actuality, it could be filled with virtually...
