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Stollen — pronounced "SHTAW-luhn" — is a German holiday bread, typically made with dried fruit, candied orange peel and almonds. The tradition is centuries old, with the most famous version coming ...

Bay Area bakers rise to the occasion with the traditional German holiday bread. Stollen. Dresden Christollen. Strutzel. Striezel. Stutenbrot. It may go by many names, but this oblong cake, dusted in a ...

Quark stollen is the shortcut people whisper about at the office kettle, the loaf that still feels like tradition but fits into a weeknight. It’s the winter bake you can start after work and cool ...

Zov’s Bistro sells a dense and exceedingly moist stollen. The recipe makes a large, 2-pound loaf that includes apricots, currants, raisins, candied cherries and almonds, all marinated in brandy.

At a past Dresden Striezelmarkt, Daniela Kasper of the Dietze bakery sells traditional Christmas stollen loaves and cakes at the city's Christmas market. For Wolfgang Gärtner, stollen is like other ...

What do we really know about German food? (Jägerbombs don't count.) Speaking for myself, I know about bratwurst that I favor charred and hidden under a heap of grilled onions and spicy mustard. I know ...