Yikes, suddenly it’s the fourth Advent?! What happened to all the good resolutions for a relaxed Advent season? What did you not want to get done in time this year: the Stollen in November bakeso that it can ripen until Christmas, decorate the apartment festively and buy the presents throughout the year so that major stress doesn’t break out again at the end.

At least there is a solution that is as tasty as it is uncomplicated when you miss baking the stollen. Stollen dough also tastes really good freshly baked. I found this out by accident one year when I couldn’t hold myself together because of the delicious smell coming from the oven and broke off a small piece of the freshly baked stollen. Of course, the dough is not as aromatic as a stollen that has been stored for several weeks or even months, but it is wonderfully fluffy – almost like a particularly rich, Christmas yeast plait. The newly designed classic looks particularly pretty on the Advent coffee table if you bake it in an atypical shape as a bundt cake.