01 Dec How its made: German Almond Stollen
Nothing says Christmas time like Stollen here at Portofino Bakery. For us Stollen has been a holiday tradition since we began in 2004, with many customers lined up to place orders in early November. This dense bread has come a long way over the years, evolving from a dense fairly tasteless loaf in the 1500’s to what it is today: a sweeter loaf filled with all sorts of goodies like dried fruit and nuts or poppy seeds.
Stollen takes two days to make and starts out as a simple dough before we add in the dried fruit. Next the stollen gets rolled out and formed by hand and the marzipan log gets added in the middle. Its then off to the proofer overnight before it is baked off. Once baked, the stollen gets coated in not one but two types of sugar and melted butter.
The Stollen dough itself is actually very healthy and low in sugar. By adding dried fruit, a marzipan log, and covering with powered sugar we make this dense loaf a sweeter more tasteful bread. The finish product is a bread perfect for your next holiday brunch or post-dinner party dessert. Stollen can be enjoyed on its own or toasted with butter or your favourite preserves.