Eddie's Gourmet Kitchen

09/30/2026

09/29/2026

Mmmm baby Jesus bread 🤣

German Christmas bread is made weeks before anybody eats it, and that is not an accident.

Stollen is heavy with butter, dried fruit and peel, often with a rope of marzipan through the middle, and when it comes out of the oven it gets brushed with melted butter and buried in icing sugar. Then it is wrapped and put away somewhere cool for three or four weeks.

The sugar and butter seal it. The fruit gives up its flavour slowly into the crumb. A stollen eaten the day it is baked is a disappointment and every German baker will tell you so.

The shape is meant to be the Christ child wrapped in cloth, which is where the icing sugar comes from.

Dresden has been making it since the 1400s and guards the name fiercely. There is a festival there every year with a stollen weighing several tons.

Did your family bake one, and how long did it have to sit?

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Choose one ☝️🇵🇹🤤❤️