Stollen | シュトーレン

I’ve managed to bake my annual (supposed to be Chirstmas) ‘Stollen’, really late. I mean really late but hey….I made it by New Years; and thanks to my dear friends who await for my Stollen even past the season.

My friends often ask me whether I’m back baking on a regular basis. Yes and no. I’m not baking like a ‘baking freak’ hindered by unexpected commitments  but I hope to be.

Stollen uses a lot of dry fruits – aging the raisins, sultanas, currants, cranberry, apricots, figs, orange and lemon all soaked in rum and brandy for over a year before using.

It’s way past festivity time but I hope you enjoy at least the photos.




2014 Christmas Stollen


2014 Christmas Stollen

2014 Christmas Stollen

2014 Christmas Stollen

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