SELL BY DATE: 15.02.2023
When Billy asked his 100% Saxon father to point him towards Saxony’s best stollen, Michael Wagner didn’t miss a beat: why, it’s the Stollen Kaiser’s stollen, of course!
Jan’s recipe hails back to his great-great-grandfather and the only thing he has amended is that he uses clarified butter instead of lard. With such a generous helping of butter, he of course needs flour high in gluten to kit it all together. The fresh milk, meanwhile, comes from a neighbouring farmer, with a higher fat content and ample flavour. Then Jan sets to roasting the almonds for extra taste. His raisins are sourced from Turkey, curing a good 6-8 weeks together with a good drop of booze. The only other ingredients? Strong hands, dough savvy and talent.
The baked stollen are then placed for about 24 hours in damp linen cloths that Jan inherited from his grandmother. Then the Stollen are allowed to rest for a while, to recover from the strain of baking before being buttered and sugared a second time. Finally, they are allowed to ripen for several weeks.
One thing is for sure: this is a stollen fit for any emperor, Saxon or otherwise.
It is an absolute treat to have a glass of milk with the stollen. It doesn’t matter whether you’re going for cow’s or vegan nut milk. Otherwise a classic filter coffee like the one your grandma makes is a perfect match!
wheat flour, sultanas, milk, ghee, butter, sugar, currant (sulfites), citron (cedar fruit rind, glucose-fructose-syrup, sugar, acidifier, citric acid), sweet almonds, yeast, bitter almonds, salt, powdered sugar, rhum