Stollen

Date Added: Tuesday December 30 , 2014

For years I have been purchasing a stollen from a well-known bakehouse here in Ann Arbor to give to my brother-in-law for his birthday. This year I decided to try another source since they have been somewhat dry in recent years. I chose 1-800-Bakery with some trepidation, but was rewarded by his enthusiastic call this a.m. telling me how delicious and moist it is! I will use 1-800-Bakery in subsequent years.

by marlys schutjer, rated with

(5 of 5 Quality Hats. What is this?)

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First made in Dresden, Germany around the 1400s, Stollen was made and shaped to represent the baby Jesus wrapped in swaddling clothes. The bread was made without butter or milk and was a rather tasteless pastry. Still, it was a popular Christmas pastry for its religious significance, and from 1560 onwards, bakers would deliver one or two 36 pound Stollen to the Saxon king yearly.

Now, only 150 bakers are allowed to make the official Dresden Stollen, complete with the seal of the city’s famous king August the Strong. However, bakers all over the world have their own spin on both the original and the more modern recipes for the bread, and bake the dessert not only at Christmas, but also year round.

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