For many, Christmas stollen is just as much a part of Christmas as family arguments about who gets to carve the goose on Christmas Eve. Every year we had a mighty example of Stollen in the cool cellar, which my grandmother had already baked in mid-November so that it could infuse nicely. Everyone was happy when the tunnel was finally cut. Just not me.

Access to all STERN PLUS content and articles from the print magazine

ad-free

Already registered?