Restaurants & Bars

German Stollen


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German Stollen

deb | Dec 19, 2005 07:44 PM

I heard on NPR that the German stollen is becoming the new Fruit cake. Having listened, online, the chef spoke of the "right raisins" as well as remembering to turn back the oven temperature at some point during baking. At what point is this? What is the traditional baking procedure? I want to try my hand at this as my mother has made this for years, but it always seemed dry to me. I think I might be able to it justice if I understood all the procedures - Any tips would be appreciated

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