Friday, February 12, 2010


One last holiday recipe - Stollen, from a recipe published in the New York Times in December. I had never made this traditional bread and wanted to bring an extra treat to my family gathering.

I started with a lot of spice:

fruit soaked in rum:

And a started that had been rising since the night before:

The finished dough:

rising and loaf shaped, finally, before baking:

and after, coated in ginger-sugar after a soaking with melted butter:

Days later, powdered sugar-coated and ready to give:

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