Annettes Klingelhöfer's Stollen is a great idea for your Xmas banquet. Ingredients such as cherry brandy and white wine add unusual flavour accents that will surpise your guests.
Mix together and knead into a dough.
Leave to rest in a cool environment for 30 minutes.
Add to the sponge.
Add to the sponge and knead into a dough.
Leave to rest in a cool environment for 15 minutes,
shape into a loaf and bake at 94°C for 45 minutes.
Finishing and assembly:
Cover the stollen with a fine layer of powdered sugar, decorate it to the taste and serve it as dessert at your Xmas banquet.