Although this is made from the same dough as the panettone, the final proofing time is very different: none! Stollen’s origins are attributed to Dresden, Germany, but it is made in many forms and variations throughout Europe. The name refers to baby Jesus’ blanket and it is filled with fruit to signify the gifts of the Magi. It can be folded and formed into a crescent shape or simply rolled up into a log. It is usually finished with a brushing of melted butter and heavily dusted with either confectioners’ sugar or granulated sugar. My German friends like to age their stollen for weeks before eating it, but I like it best as soon as it cools—it never lasts more than a day, let alone weeks. Almond paste is a sweet confection made with sugar and ground bitter almonds; when flavored with rose water or treated with other flavorings and food colors it is also known as marzipan. I find it amazingly delicious. It can easily be rolled into a cigar-shaped bead and used as a center core for stollen; the amount is up to you but about 4 ounces (113 g) per small loaf is probably enough.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.