Fresh from the oven and newly dusted with confectioner's sugar, the 2021 stollen baked by my wonderful wife, The Grand Duchess! C hristmastime is still in full swing here at Totliegh-in-the-Wold. Yesterday afternoon, on the 26th, The Grand Duchess got out one of her German language cookbooks, and set about putting together the dough for this year's stollen. A little later, I had to make a quick trip down the road to the supermarket to pick up some additional butter and yeast packets for her, but things were already well underway when I returned. The entire preparation and baking process takes a while, but the end result is what you see above. Apparently, stollen is something that had its start in the areas of Germany where there was mining. In this case, the Saxony region. The most famous variety is the Dresdner Stollen, which is what The Grand Duchess whips up for us each year, using an authentic German recipe and ingredients. Apparently, Germans bake their stollen i