Stollen

Date Added: Thursday March 06 , 2008

Dear Chef Steve,

I am writing about your stollen. Our family has a Christmas tradtion that began as far back as I can remember and that is Stollen.
I am in my late thirties and have had stollen every year for Christmas. It is usually sent to me from my parents who get themselves one or two as well. Well this year as usual I got a stollen, and found that I wanted more but all the stores were
out by the end of December, so I contacted a friend in England who located your website. I ordered your stollen for myself and for my father who just turned 71 on Feb 7.
When I asked him if he is still eating stollen his response was "always until it is gone", so I ordered yours, one for me and one for mom and dad, especially for Dad's birthday. My dad loves your stollen, and so does my mom and mine barely lasted a few
days. It is unbelievable. The bread is so light and not heavy which is perfect with the sugar coated topping, and not powdered sugar but granulated sugar that is so fine it melts in your mouth. You made magic happen with your stollen for my dad's 71st and each year I will be ordering more and more as there is nothing in the world
that compares to a stollen such as yours.

Warm Regards
Diane Taylor

by Diane Taylor, 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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