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German Christmas Stollen

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Especially at Christmas time, there is nothing better for me as a German than a good Stollen. Whether butter stollen, quark stollen, almond stollen, marzipan stollen... There are countless stollen in Germany. The best known is probably the Dresdner Christstollen. <br><br> Stollen keeps for several months and even gets better after a few weeks. I've revised my recipe from last year a little and I'm really pleased with it this year. Soaking the fruit in rum ensures that the stollen doesn't get dry and the increased butter content makes the stollen super tasty.

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