Although this is made from the same dough as the panettone, the final proofing time is very different: none! Stollen’s origins are attributed to Dresden, Germany, but it is made in many forms and variations throughout Europe. The name refers to baby Jesus’ blanket and it is filled with fruit to signify the gifts of the Magi. It can be folded and formed into a crescent shape or simply rolled up into a log. It is usually finished with a brushing of melted butter and heavily dusted with either confectioners’ sugar or granulated sugar. My German friends like to age their stollen for weeks before eating it, but I like it best as soon as it cools—it never lasts more than a day, let alone weeks. Almond paste is a sweet confection made with sugar and ground bitter almonds; when flavored with rose water or treated with other flavorings and food colors it is also known as marzipan. I find it amazingly delicious. It can easily be rolled into a cigar-shaped bead and used as a center core for stollen; the amount is up to you but about 4 ounces (113 g) per small loaf is probably enough.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.