

Dear Lindsay,
I see that you recommended Christmas Stollen again (as in 2014). I have some remarks on it, having lived in Germany since 1969, and baked Christstollen many times.
1. No German I know has ever toasted Christstollen.
2. When the Stollen comes out of the oven it's rather dry. It's usual to wrap it in aluminium foil, then leave it in a cool place for 3-4 weeks, then it gets much softer and less dry, as well as tasting better.
3. The butter makes the dough very heavy - it helps to put it in the oven with only the light on, mine heats up to about 32°C. At room temperature it hardly rises
4. After unwrapping the Stollen one can als paint it with melted butter and sprinkle it generously with icing sugar
Best wishes,
Jeremy Royston
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Dear Jeremy,
Thank you for your interesting notes on cooking and eating Stollen in Germany.
It is always good to hear our members experience and knowledge
on cooking recipes around the world. We always enjoy reading them.
Thank you once again.
Happy Christmas
and our best wishes
Lindsey