Few baked treats capture the warmth and wonder of a German holiday season like the Stutenkerl. These sweet, soft bread men – with raisin eyes, a cheerful shape, and often a little clay pipe tucked under one arm – fill bakeries across western and northern Germany every November and December. Soft like brioche, slightly sweet, and delicately scented … [Read more...]

They are world-famous and inseparably tied to Christmas – Nuremberg Lebkuchen or gingerbread. These internationally-known delicacies were first baked by Franconian monks, who created these sweet baked goods as early as the 14th century. Ingredients: For the cookies: 3 cups all-purpose flour, plus extra for kneading 1¼ teaspoons ground nutmeg 1¼ … [Read more...]

Ingredients: 125g dried apricots 250g dried pears 250g dried figs 250g stoned prunes 125g currants 250g sultanas 250g sugar 225ml water 1 cup liquid for 1 packet of dried yeast 250g flour 1 tsp cinnamon 1 pinch of ground cloves 1 pinch of ground cardamom 1 pinch of ground ginger 250g chopped hazelnuts 50g chopped candied orange … [Read more...]

Stollen is a fruit bread containing dried fruit and often covered with powdered sugar or icing sugar. The bread is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German bread usually eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten") or Christstollen … [Read more...]

Ingredients: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* 8 tablespoons (1 stick) unsalted butter 1-1/3 cups milk 1 teaspoon saffron threads, chopped fine and soaked in a few drops of water 1 tablespoon active dry yeast 2/3 cup sugar 1/2 teaspoon salt 2 eggs, divided use 4 cups unbleached flour + flour for kneading Raisins for garnish … [Read more...]