Christmas Stollen - Toasted!
Lots of different names for this Christmas loaf - Stollen, Christstollen, Weihnachtsstollen, Stollen Bread, Stollen Cake. But it's all pretty much the same - slightly sweet, buttery loaf generously dusted with icing sugar.
My new favorite way to enjoy Stollen is to slice it fairly thinly and then toast it under the broiler. I especially like Stollen with Marzipan and toasting this kind of Stollen softens the almond paste so it's creamy and warm. The toasting also brings out the nutty flavor and punches up the dried fruits.
Gingerbread World offers Stollen baked in Germany by three top bakeries:
Niederegger (my favorite because the loaves have generous amounts of Marzipan inside). The Mini Loaf (shown here) and the 1000 gram Stollen presented in a lovely cardboard gift box.
Lebkuchen Schmidt. The Schmidt bakery makes their Stollen without Marzipan - and not everyone loves Marzipan so this is good. Schmidt Stollen comes in 3 sizes - the Mini, the 500 gram Medium and the Large 1000 gram. All of the Schmidt loaves come in their own cardboard gift box.
Henry Lambertz Dresdner Stollen is a little different and even has its own special nicknames. The name "Dresdner Christstollen" is trademarked and the loaf is celebrated each year in its eponymous city on the Saturday before Second Advent.
All of our Stollen arrives in Canada from Germany at the end of October and we start shipping out orders in early November to arrive in time for the Advent Season. But don't wait till then to place your order...Pre-Order your Stollen and Lebkuchen in early Fall to ensure you reserve what you want. We often sell out by late November.
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