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Holiday Stollen

$29.99 $24.99

This item will be released at a future date.

Tradition has never tasted so sweet! Our New Glarus Stollen uses a classic recipe perfected with over 40 years of loving practice and crafted with love. We use freshly roasted almonds, marzipan, an imported European spice blend, and two kinds of raisins soaked until they’re plump and juicy again in a dark Meyer’s Rum potion to make our scrumptious Stollen into utter perfection.

SKU: SKU_101 Categories: ,

Description

Our stollen takes decadence to all-new heights with a “labor of love” process perfected by over 40 years of practice.

First, we create the sweet, tender dough with butter from Midwestern farmers, a fragrant important European spice blend, crunchy roasted almonds, and two kinds of raisins stewed to plump perfection in a decadently dark Meyer’s Rum syrup. Next, we gently fold in a whole log of delicate marzipan, infusing the whole batch with a rich almond-vanilla flavor. Then, we gently steam each stollen until it rises into an airy loaf of goodness and is ready for the oven. After we bake each one to a golden brown, we dip them in melted butter and roll them in snow sugar, a special sort of confectioner’s sugar, for a finishing flourish of sweetness. Serve slices of this sweet and complex treat at breakfast with butter, as an elegant and dreamy dessert after dinner, or for a little pick-me-up for those afternoon slumps at the office.

To keep your stollen scrumptious and mouth-watering for as long as possible, keep in an airtight container, refrigerate for up to one week or freeze for up to one month.

24 Delicious oz of Stollen Per Loaf

Additional information

Weight2 lbs
Dimensions10 x 8 x 3 in

Ingredients

Flour, dark and golden raisins, water, almonds, butter, sugar, rum, simple sugar syrup, raw natural sugar, yeast, corn starch, salt, powdered sugar, secret European spice.

Allergy Information

 This product may contain any amount of the following: Dairy, Eggs, Peanuts, Tree Nuts, Gluten, and/or Soy.

WI 57 Restaurant Show - How we make Stollen

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