Traditional German Stollen for Christmas
German Stollen is traditionally baked 3-4 weeks before Christmas. My grandmother used to make quite a few of them and gave them as presents to her friends and family for Christmas. Because of the massive amount of sugar and butter, the Stollen doesn’t get bad, it only gets better with time.
This year I made a traditional German Stollen for the first time. I have to admit my first one didn’t come out as planned, I didn’t put the aluminium foil around it and it looked like a cowpat *ups*, but it tasted great. So the second time I used my secret tip and the Stollen turned out great. Recipe Here
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