Stollen and Panettone for the Holidays

Baking,Christmas,Featured Article,Holidays,Recipes,Social,Social Living
November 28, 2011

Traditional Christmas breads with nuts and dried fruits are making a comeback this year.

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Mark Boughton Photography / styling by Teresa Blackburn
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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

quick bread

Panettone Quick Bread

An easier version of an Italian favorite bread.

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Stollen

One of Europe’s most well-known Christmas breads, a stollen is a folded-over, filled yeast pastry.