Date Added: Saturday September 17 , 2011
My husband and I both loved your Christmas Stollen from La Patisserie. We\'ve had it two years in a row now and will surely make it a Christmas tradition. I used to make it myself, but now that I am handicapped and found one good enough (and even better!)to replace mine, I will no longer have to struggle to make it. Thanks again for making a Christmas stollen something I can still look forward to!
by Antoinette Tomicki, rated with 5 of 5 Quality Hats. What is this? (5 of 5 Quality Hats. What is this?)
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First made in Dresden, Germany around the 1400s, Stollen was made and shaped to represent the baby Jesus wrapped in swaddling clothes. The bread was made without butter or milk and was a rather tasteless pastry. Still, it was a popular Christmas pastry for its religious significance, and from 1560 onwards, bakers would deliver one or two 36 pound Stollen to the Saxon king yearly.


Now, only 150 bakers are allowed to make the official Dresden Stollen, complete with the seal of the city’s famous king August the Strong. However, bakers all over the world have their own spin on both the original and the more modern recipes for the bread, and bake the dessert not only at Christmas, but also year round.

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