Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…

I started the Stollen project this year in early November, together with our 15 year old daughter. She is our declared baking expert and always looking for customers, because we four impossibly can eat as much cake as she bakes. OK, we could of course, but would look very different soon… Mid-November we kneaded our first Stollen loafs and noted that it probably is the pastry that requires the most patience of everybody. Due to the long yeast rising and baking times as well as due to the week-long resting time until it is good.

Two weeks later: The long wait is over! Finally, we can try. And I have to say for the first attempt: quite excellent! Best of all is still coated with good butter. By the way, the amount of butter in the dough is the reason that the Stollen survives the storage and does not get mouldy. However, you should switch off the calorie counter when enjoying German Stollen. But may I quote bio chef Christian Kolb: “Calories are the lifeblood for the Cook.” So, close your eyes and go for it…

Here is the recipe for the last Stollen chance this year: