You are here: Home » Baking » Stollen and Panettone for the Holidays Stollen and Panettone for the Holidays Baking,Christmas,Featured Article,Holidays,Recipes,Social,Social Living http://relish.com/articles/stollen-and-panettone-recipes/ by RelishNovember 28, 2011 Traditional Christmas breads with nuts and dried fruits are making a comeback this year. Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2011/11/36666-stollen-panettone-recipes-relish.jpg Share this: Pin ItEmailPrint All over the world, this time of year, people make holiday breads. Everything about their ingredients says celebration: spices and liqueurs that only occasionally leave their place in the pantry, larger-than-usual quantities of butter and eggs, and the prized souvenirs of the harvest–nuts and dried fruits. Yeast-risen, braided and folded, and sugared and glazed, Christmas breads entice passers-by from bakery windows in Italy, France, Germany, Hungary and Czechoslovakia. And in many homes in those countries, you’ll find dough for a panettone or stollen rising in a windowsill or scenting the air as it bakes with aromas that say “home for the holidays” in a visceral way. —By Crescent Dragonwagon Share this: Pin ItEmailPrint Panettone Quick Bread An easier version of an Italian favorite bread. Stollen One of Europe’s most well-known Christmas breads, a stollen is a folded-over, filled yeast pastry.