I heard an NPR report on the German Stollen becoming popular as the "new" American fruitcake. While my mother always made stollen - hers was dry as she has a habit of cutting corners in her baking - didn't seem to raise much either.
I would like to try my hand at this traditional delight, but 2 things confuse me:
1. what are the "right" raisins as refered to in the adio broadcast
2. what is meant by "not forgetting to turn the oven back" At what point would this occur?
Have a great holiday season!
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