Christmas Sweet Bread


Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Stollen is the traditional Christmas bread in German-speaking countries. It gets its name from its shape, which resembles a stole, or more specifically, the Christ Child’s swaddling clothes. Some people think that stollen is best when aged for at least a day or two before serving. If it seems dry, toast slices and serve them buttered. This recipe is based on one from my friend Beth Hensperger, one of America’s great bakers, who is of Hungarian heritage. European bakers would use candied fru