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- #61
That sounds delicious!So who's got favorite Christmas recipes?
One of the things I do every year is a German Stollen. This is the Hans Röckenwagner recipe from the NYT that I use. It's nice because he uses conventional dried fruit that isn't cloying and just a bit of candied orange peel. I candy my orange peel right after Thanksgiving and save enough to dip whole strips in chocolate for Christmas. I also save the syrup and pull that out again in the Summer to sweeten iced tea.
Röckenwagner doesn't use marzipan but I like it and it's simple to add. Just smack down the length of your dough just to one side of the center with a rolling pin at the final proof. Lay the strip of marzipan down the middle and then that deep dent will allow the top to stay folded over during the rise and the baking.