Stollen

Well, Christmas has passed and we are still enjoying our loaf of Stollen. I first found this recipe in 2003 on The Baker's Chronicle on NPR. The introduction to the recipe says that it is for lazy bakers because there is a lot of waiting between risings. I found this to be utterly not the truth. The original recipe was created by Sherry Yard and printed in her book The Secrets of Baking. I was afraid of losing my only copy of the recipe so I ordered her book on Amazon. I have yet to receive it but

I can't wait to try her other recipes.

What makes this Stollen recipe truly special are the ingredients. It doesn't call for, nor would I use them anyway, neon colored "fruit cake" fruit. I use dried apricots, mission figs, golden raisins, dried cherries from Michigan and slivered almonds. I source all of my products from The Outpost here in Milwaukee but organic nuts and fruits are readily available in almost every city. It also calls for fresh yeast. This seems to give the dough a boost to life.

The strict rule is that this Stollen must rest for two weeks prior to being eaten. We sliced into ours on Christmas morning. It was in stiff competition with fresh baked cinnamon rolls, egg strata, fresh citrus salad with pom

egranate seeds and mimosas. It was a treat and is still my favorite Christmas morning food.

Just a reminder: Never refrigerate your baked goods and always use a serrated knife to cut cakes and breads.