Christmas stollen, Dresden-style from The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond (page 164) by Jürgen Krauss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare starter one day in advance. Age for at least three weeks before serving.

  • Pinkrupee on November 11, 2023

    The instructions for the starter didn't seem to work - it says mix the double cream, yeast and flour together. Nothing happened to it in the first hour (I would have expected it to show some rising but i am a beginner bread maker so not sure if this is correct). I can't find any other recipe for any bread never mind stollen that uses cream, and almost all others use sugar and salt, and or warm the liquid. I think more instructions are needed here - I abandoned it and used the Guardian's "How to bake the perfect Stollen" . I was thinking of buying this book, but given the only other review here is negative maybe not!

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