Baking Christmas Stollen

Dear users, dear authors,
it's time to bake Christstollen. When are you going to get started?

I’m planning to do it this week. I’ll be using the same recipe as last year.

I won’t be baking any this year—it’s just the two of us anyway. Who on earth is going to eat all that???? :-)
Okay, I could call my grandkids over and tell them to dig in—it’s got to go ;-)

Love, Inge

Oh Josefa, here we go again... You guys are constantly starting new recipe or food threads, and I have to bake everything—and I’m getting fat... (or rather: staying fat :D)
When am I starting? This weekend, actually. I’m really in the mood for something Christmassy right now!

  While we’re on the subject: Last year (or was it two years ago?!) someone shared that delicious sheet pan gingerbread recipe here. Can someone bump that thread in the forum so I can find it again? ;)

(Please don’t take my first sentence too seriously. It’s just a joke, of course, and I don’t mean any harm :D) 

I think it’s lovely when people find ideas in the forum and then bake them themselves or recreate them in their crafts.
Enjoy and have fun!

I think it’s great, too, since I absolutely love baking anyway :) And everyone in my family thinks they’re delicious. So it’s awesome that people here are sharing such great ideas with us! 

Since I’m the only one who eats Christmas stollen, it’s not worth it for me to bake them.

My grandchildren aren’t allowed to eat them—they can only eat gluten-free flour.

I still remember: My parents used to have stollen baked at the bakery. (They just had to provide the ingredients, since they were in short supply.) They’d come back from the bakery with a rack full of stollen. Then they’d top them with butter and powdered sugar. It smelled delicious in the kitchen.
We had stollen all the way through February.

Love, Gabi

When I was a kid, my grandma always baked the stollen. She’d even take all the stollen she’d prepared to the bakehouse. Then, just before Christmas, the package with the stollen and cookies would arrive at our house. Since we already had treats from the first Sunday of Advent onwards, we weren’t craving them as much by Christmas. That’s how we ended up having stollen all the way through February.

Gabi, why don’t you bake two small stollen—freeze one right away and take it out later? Then it’ll still be fresh. Because my grandma’s stollen got drier and drier from week to week. In the end, we could only eat it dipped in Kaba. 

Tina, the tray-baked gingerbread was mine. Here’s the link:
https://www.crazypatterns.net/de/forum/topic/134526/mein-schneller-blech-lebkuchen-das-rezept

I don’t bake stollen because I’m not really a fan of it. I’d much rather make tray-baked gingerbread and various cookies instead. Gaining weight really is a dilemma. Right now, I’m holding off on baking sweets because my pants are starting to feel tight. I need to lose a little weight first, then I’ll be back at it.

My husband and I do enjoy eating stollen, but since it’s so high in sugar and calories, we only have it very, very rarely. We usually buy stollen confections. They’re just little bites that disappear quickly in your mouth—just as delicious as the big stollen—and they’re a great way to treat guests. Yes, unfortunately, we buy them at the supermarket. But this year, I want to make the stollen confections myself! It’s a good thing you reminded me with this thread! I’ll look up the recipe right after this.

Yesterday, I baked cookies with my youngest grandchild and my daughter-in-law. A lot of them disappeared into little mouths before they were even finished. It was a lot of fun and really got us in the Christmas spirit. But we’ll be baking more, because cookies get eaten up so quickly.

Warm regards, Ina

Are the stollen / stollen bites ready yet?

Oh Josefa, our stollen is already all gone except for a tiny piece. I’ll probably bake another one this weekend. It was so delicious. I’m making a marzipan stollen. 

Well then, have fun :-)

Have you already eaten all your stollen?

We’re not familiar with the Stollen tradition; where we come from, we bake gingerbread and various types of cookies: Mailänderli, cinnamon stars, Basler Brunsli, anise rolls and cookies, Bernese hazelnut cookies, and Spitzbuben… Those are the traditional varieties, but of course there are many other exciting recipes as well.

Maybe you’d like to try making stollen?