Traditionally this time of year starts the season of the Christmas Stoll. Based on a recipe in a heavy used, dog-eared German baking book from the late fifties, some family tradition and some 'supervision' (overriding the recipe!), today, I baked two Christmas stollen.
Dunno about other recipes, but this cake's 'consistency' is not available in shops. The same goes for some of the ingredients that are totally unavailable nowadays (or frowned-upon), but that are not missed, at least not by me.
These stollen can hold for many weeks, but I am sure these two will be gone within a week. So I will be baking more then.
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