December 13, 2006

Holiday Baking World A re-post of last year's popular favorite--Holiday Baking Around the World. I hope you and your families have a wonderful holiday and may the new year bring you happiness, abundance and plenty of great food. Around the world holidays bakers regal family and friends with once-a-year treats. Throughout Denmark the Danish Kringle, a flaky pastry shaped in a ring and filled with almond paste, topped with sugar and shaved almonds; Ukranians serve, Makiwnyk, a poppyseed roll; Christmas Eve Greeks prepare Christopsomo; julebrod is central to a Norwegian Christmas celebration and in Czech Republic bobalky is served over mushroom soup. In America and in Britain there’s also the ever present and chided fruit cake. Germans, love almonds and pride themselves on their fruit-studded yeast bread, the Christmas stollen is the King of holiday breads. Oblong-shaped and tapered at the ends it is a flat loaf of bread with a ridge down the center and is covered with icing sugar. The traditional German stolen is so revered that it has it’s own annual festival where a Stollen-maiden is crowned. There is also a preservation society that monitors the commercial production of Dresden stolen to ensure quality and authenticity. Today there are 120 bakeries in the Dresden area authorized to use the official seal. During the Christmas season a marzipan log is tucked inside the dough. The trick is to taste a small bit of the paste with each bit of the buttery cake. According to historians, the original Dresden recipe was far...


what happens to the hole when the donut is gone?

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