One other try at Stollen for Christmas. I’ve by no means been fully pleased with the Stollen I’ve made up to now. Normally too flat, stable and dry.

This time I made a decision to purchase a Stollen mould – sharp consumption of breath from the purists. However it is sensible to me: higher loft/no unfold, much less drying out within the oven, no ruined burnt raisins and sultanas to select off the highest. We”ll see what the ultimate result’s like, however to date so good.

That is the recipe I used:  https://www.welt.de/iconist/essen-und-trinken/article68f9d49e882d4580395e8e46/stollen-backen-so-gelingt-der-perfekte-stollen-laut-einem-physiker.html I halved the recipe to slot in one 30cm type.

I need to say, making one is not a straightforward process! It is baked now, smothered in a lot molten butter and sugar, wrapped in non-pvc cling movie and foil and can be saved till Christmas, after I douse it in icing sugar.

Here is a not superb image from simply after baking:

Lance