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Every Christmas I get the urge to bake stollen, that rich holiday bread folded over itself and loaded with fruit. Sometimes I do, but mostly I don’t. Still I’m determined to come up with a recipe to make from year to year and bring to friends and neighbours. This year, only one loaf left the house, as it got dark on Christmas eve, and only made it as far as next door. The rest had to be immediately tested as we wrapped presents. I looked to Sarabeth’s Bakery in NY for this recipe; it needed much tweaking (not least of all double the milk in order to make a smooth, tacky dough), but I love the results. Leftovers will be breakfast, toasted with coffee, tomorrow morning. Merry Christmas all!

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