Stollen 1

There are those who admit to no variations on a traditional recipe. Some years ago in one of my newspaper columns, I gave a recipe for Stollen, the German tea bread, and suggested that, as a yeast bread, it was also rather good to eat at breakfast, as one might a Danish pastry. A reader wrote to me with her recipe, which she had used for years and, she claimed, was totally authentic, made with pastry rather than yeast, and was certainly not a breakfast bread. In the same post I recei