Stollen

Stollen is Germany’s traditional Christmas bread/cake dating back in the 1400s. It has become well known as a wonderful Christmas delicacy. A sweet, buttery folded sourdough loaf with a denser but soft texture filled with blanched almonds, beautiful spices (nutmeg/cardamon/cinnamon/5 spice), homemade orange pastry, lots of rum soaked  raisins/cranberries/currants/candied ginger, homemade orange candied peel, homemade marzipan (on one side of the loaf), real Madagascar vanilla. 

REMEMBER to refresh your stollen with some fresh layer of icing sugar as the moisture tends to absorb the icing sugar on top.

The characteristic shape of Stollen (oblong), dusted with icing sugar, folded at each end, with a ridge down the centre, is said to represent the Christ Child wrapped up in a blanket. 

This traditional German holiday bread was invented long before conventional refrigeration methods existed. As such it is designed to remain fresh and has a long shelf-life. I recommend you store your Stollen in a bread box or a cold and dark place if you plan to eat it gradually over the course of a few weeks. Make sure to cover your bread in plastic food wrap to ensure it stays moist. If you want to keep your Stollen for longer it is safe to fridge or freeze.

Stollen is served by the slice throughout the holiday season. Typically, it is warmed in the microwave or toasted and is either served on its own or with a generous helping of jam, honey, or butter. Personally I love it as is! 

 
(850 - 900 gr)

contains nuts, gluten, eggs and dairy