Soon first Advent!

Incredible how fast this year went. Again. Just in time I managed to fix the traditional German Stollen. Although this one needs to rest a week in a cold room before reaching its full flavour. It is one of these types of bakery that get better the longer they can rest. It is totally o.k. to consume the last piece in early January. Not sure about bought Stollen, though, if that applies there, too. Tip: Have it in the evening with a sip of your favourite Whisky, Talisker for example fits well. Or, have it as a part of your breakfast with a bit of butter on your slice. Or just have it with your afternoon tea or coffee. Anyway, enjoy!

Happy 1st Advent!


Stollen 2010

The traditional Stollen just came out of the oven. Looks and smells good as last year, and I am sure the taste of it won’t disappoint either. We only have to wait for it at least one week, cos that’s the minimum time it has to rest after baking, at a cool and dry place. Ah yes, patience…