
Weihnachtsstollen (nach Memphiser Art)
In the back of the pantry at the house I grew up in in Memphis, there was always a stack of little plastic tubs of dried candied “fruits” of various colors (I say “colors” because the flavor was invariably “sugar”). My mother was never much of a baker, except at Christmas, when the baking would take two forms: fruitcake and stollen, both of which were filled with candied fruit. I’d try Mom’s fruitcake, the main ingredient of which seemed to be brandy, about once every five years to see if I was finally old enough to enjoy it. I never quite made it. Stollen, on the other hand, was the main course of most breakfasts around Christmas. This was a bit odd in Memphis, doubly so because we didn’t have any particularly German ancestors; Mom just saw the recipe in a magazine sometime in the late 70s or early 80s and decided to make a tradition out of it. So I was thrilled when I moved to Switzerland and found out you could buy stollen in the grocery store at Christmastime. Almost as thrilled as I was disappointed when I found out that “real” Stollen is basically a marzipan delivery system. ...


