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
The Baker’s Touch
At New Glarus Bakery, there is abundant pride in producing American and Swiss baked goods in a traditional or non-mechanized way, using only high-quality ingredients. It’s about quality you can taste, a sense of pride for the old world and doing things right, and a genuine taste of Switzerland from the heartland of America.