Christmas seems to be still far far away. You could buy Spektulatius and Lebkuchen in the supermarket since months but I ignore this fact since month, too. For me it is still autumn!
But then I realize that in three (!) weeks we have the first Sunday in Advent and that I have to bake christstollen right now if I plan to serve a christstollen infused with all the flavours that only three or four weeks of storing can create.
And so I bake again the same recipe like last year – the one I invented for a super moist stollen. The Taste of it is great: some vanilla, cinnamon, cardamom and mace fused with raisins and candid orangepeel and citron peel. Make sure to buy the best ingredients you get, the quality of the ingredients affect the quality of the stollen!
For the recipe, please look at my last years post here.
I love (kitchen)experiments. And when they are bubbling and fizzing I love them even more. That’s the reason why I could not resist when I read about