One thought hits me every year out of the blue at the End of October: Its only a month left till advent! And because my family has the tradition to eat christstollen at the first advent Sunday, I have to start my stollen baking early enough because a good stollen needs two to four weeks storage to develop the perfect flavour!
The recipe I use is unchanged since five years and I will use it this year again.And when I stop changing recipes then this means something! In the last years I collected my recipe, tips and tricks on the blog. Last year I although added two variants of my stollen which I baked ADDITIONALLY to the traditional one.
To give you a guide to recipes and tips is here a overview: Continue reading