Do you bake a Christmas stollen for Christmas? Most of the recipes are classic, i.e. leavened. I found a recipe for unleavened stollen last year and it's fantastic - with mascarpone and, most importantly, without yeast. I dare to say that it tastes much better than classic sourdough, at least for me it is a better option.
Thanks for permission to share a recipe from a great
cook - Diabambulka
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