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The “I-Don’t-Have-Time-to-Make-Stollen Stollen” is what this recipe is sometimes called. Why? Because it uses baking powder instead of yeast to make this popular Christmas bread. So instead of taking ...

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 ...

Fragrant with citrus notes, dense and wonderfully sweet, many holiday traditions are not complete without at least one loaf of stollen. This recipe, from former Times Test Kitchen director Donna Deane ...

During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories.

In character as the glamorous, grand, and gossip-prone Queen Charlotte in Bridgerton, Golda Rosheuvel is quite accustomed to platters of sweet treats being proffered by obsequious footmen for her ...

As the nights grow long and a chilly wind chases autumn’s leaves away, our thoughts turn to bread. The smell of dough rising on the counter, yeasty and warm, is only bested by the flavor of a finished ...

IT ARRIVED EVERY year in mid-December, a hefty brick of a package wrapped in red cellophane and tied with a thin ribbon. Inside was my Great-Aunt Barb’s stollen, a traditional German Christmas bread ...

Dresdner Stollen baked in the grand city of Dresden is the queen of German Christmas cakes and has gained a growing popularity abroad. But the small town of Torgau is risking the wrath of Dresden's ...