"When pastry chef Tino Gierig is asked what the famous Dresden stollen tastes like, his eyes sparkle and his voice rises to an enthusiastic sing-song as as he describes the rich delicacy filled with raisins and other dried fruits. "Stollen tastes like Christmas, like family, like tradition, like hominess, peace, serenity," the 55-year-old said as he lovingly kneaded his buttery yeast dough before folding in golden raisins in his Dresdner Backhaus bakery. Bakers in the eastern German city of Dresden have been making stollen for hundreds of years and it is now a treasured Christmas tradition."
"While Gierig's description sounds like an ode to Christmas baking and the creation of stollen in particular, stollen is also big business with an organization that is dedicated to protecting and promoting the brand. The Dresden Stollen Protection Association awards a coveted golden quality seal as a certificate of authenticity to bakeries that fulfill certain conditions and which are located in or near Dresden. The products are checked every year to make sure they fulfill all the expectations"
Dresden bakers have produced stollen for centuries as a cherished Christmas specialty, typically cut on the first weekend of Advent and served with coffee and cookies. The pastry is a heavy yeast dough filled with raisins and other dried fruits, brushed with butter, sprinkled with granulated sugar, and dusted with powdered sugar after baking. The stollen carries strong symbolic associations, likened to the Christ Child wrapped in swaddling clothes and evoking family, tradition, and hominess. A local protection association awards a golden quality seal and inspects products annually to certify authenticity.
Read at Boston Herald
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