How To Make Stollen In An Aga Range Cooker - Our good friend Christine has gifted us this fabulous recipe for festive Stollen. In her usual style she has tested this over and over, with her dear husband and neighbours on the hillside happily devouring her samples!
Their feedback? - "We're pleased to report that, try as we may, we weren't able to find anything to improve upon. We've only ever had shop bought stollen, and we have always slightly warmed ours before eating, so we ate half of it at room temperature, and warmed the other half. Warming does intensify the flavours still further and softens the marzipan, but eating it either way was an absolute joy." Julie & Kevin
Kevin reported that he'd like an extra pinch or two of cinnamon for a little extra Christmas magic! If you like more of a citrus zing, add more zest too! Try lemon, orange and clementine.
This recipe is the perfect fit for our heavy duty baking tray & cold shelf. Photos taken on a rainy Northumberland day, but you can still see how sticky and festive this bejewelled sweet bread is!
