Next on the list of things to talk about - what we are planning to do as far as bakery goes .... Dresdener Christ Stollen will be available beginning tomorrow morning. Were actually baking it today but it wont be ready to serve until tomorrow. The way we make ours is with a preferment of local honey, flour, and yeast. This is allowed to rest in a cool place for about 12 hours. Then, to this gets added marzipan, butter, flour and vanilla bean to make a creamy smooth and delicious dough. Overnight - golden raisins, cherries, black currants, natural orange and lemon peel are soaked in Myers rum - this and slivered almonds are added to the dough - at the very end - and then after a series or short proofing - the dough is shaped into baby Jesus shaped loaves and then baked for a long slow bake on a stone hearth :) Melted butter, powdered sugar - and yum! Were also making a chocolate and a cinnamon babka - again a type of whole egg and milk brioche dough - densely layered with chocolate and apricot - or cinnamon and sugar - covered with streusel - and baked slowly in buttered loaf pans. Finally, a Swabian apple cake - the same one we made for Thanksgiving .... Shortbread crust, genois, cinnamon apples, Bavarian cream, toasted almonds. If you would like to order anything please just give us a call :) Everything will be ready for pick up on Christmas Eve day.
Posted on: Thu, 18 Dec 2014 14:49:21 +0000
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