Winter Stollen
A rich fruit bread with rum-soaked raisins, candied peel and a marzipan core, rolled in butter and icing sugar.
EUR 16 small, EUR 26 large
Weight
500 g or 1 kg
Baked on
Late November to December
Allergens
Wheat (gluten), milk, almond
Prices are template values in EUR. Availability changes daily; ask at the counter.
How it is made
Fruit soaks for a week before the dough is mixed. After baking, each stollen is brushed with clarified butter three times and coated in sugar, then left to mature for at least a week.
Ingredients
- Enriched wheat dough, butter
- Raisins, currants, candied orange and lemon peel
- Marzipan, rum, spices
Pairs well with
Slice thinly with coffee during Advent. Wrapped well, it keeps for three weeks.
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