It’s that time again! Time to make the Stollen (German Christmas bread). I love this bread, and it just gets better the longer it sits. It’s great as is, as toast, and oh my word…as french toast!

One cup of raisins will soak in some brandy for about five days. This is more time than necessary, but I like the taste and texture. Can I go soak in some brandy for a few days?

Soaking raisins for stollen

Then sometime this week I will make some candied orange peel. It’s not terribly difficult, and the other byproducts of this process are an orange simple syrup (fabulous in drinks) and sugar coated/candied citrus which is perfect in tea.

 

Then voila, my stollen from last year.

Inside the Stollen

Stollen: 2013

Stollen 2014https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2014/12/DSC_4582.jpg?fit=1000%2C664&ssl=1https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2014/12/DSC_4582.jpg?resize=150%2C150&ssl=1thesugarpixieBakingHolidaysRecipesbread,holidays 2014,stollenIt's that time again! Time to make the Stollen (German Christmas bread). I love this bread, and it just gets better the longer it sits. It's great as is, as toast, and oh my word...as french toast! One cup of raisins will soak in some brandy for about five days....Misadventures and fun in the kitchen and beyond