If you did not bake a christstollen until now, you should do it now because a good christstollen should be stored for four weeks before eating so that the aromas can melt into each other.

I baked my Christstollen recipe which I developed two years ago. It is still my favourite.

Two years ago I searched still for the best method to form the Stollen. Now I have found a method that worked good for me: Continue reading →