Oooooh, yummy. While I have never made Stollen myself, I know that my first MIL (from Berlin) used to make them 6 months before Christmas -- supposedly something about the way they react with the butter. They claim the "best" bakers wrap them up and store them on top of the Schrank (armoire) in the bedroom, letting them "work". Some of my in-laws in this marriage are originally from Dresden (where the "best" Stollen comes from, according to the Germans, and, I believe, where Stollen originates from). My husband's aunt sends us one of those big Dresden honkers every year. Mmmmmmmm...I especially like the ones with the marzipan filling. Guess I'll have to try making it myself.
I was eating stollen today. But fresh stollen? Swoon!
ReplyDeleteOooooh, yummy. While I have never made Stollen myself, I know that my first MIL (from Berlin) used to make them 6 months before Christmas -- supposedly something about the way they react with the butter. They claim the "best" bakers wrap them up and store them on top of the Schrank (armoire) in the bedroom, letting them "work". Some of my in-laws in this marriage are originally from Dresden (where the "best" Stollen comes from, according to the Germans, and, I believe, where Stollen originates from). My husband's aunt sends us one of those big Dresden honkers every year. Mmmmmmmm...I especially like the ones with the marzipan filling. Guess I'll have to try making it myself.
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