Festive Favourites: Day Three-Stollen
Happy Tuesday! Today's recipe comes from yet another European country which is full of culture, flavour and an overflowing amount of scrummy recipes and bakes that are yet to be discovered. Although this recipe has become increasingly popular here in the UK, it still is and always be a traditional German dish. A perfect alternative to Christmas Cake, and impeccable with a glass (or two) of brandy, stollen has quite possibly got to be up there in my list of favourite bakes. As a Christmas bread, stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water. Advent was seen as a time of fasting, so many rich foods such as butter were forbidden during Christmas bakes. Over time, the bread has changed from being a simple, fairly tasteless loaf to one which is sweeter, more dynamic and made with extremely rich ingredients such as marzipan. It has adapted into the loaf we all know and love today, and frankly, it wouldn't...