Here is an incredibly easy and delicious version of stollen, that classic, traditional German cake usually found at Christmas. This version doesn't use yeast, but baking powder, so there's no rising time and it can be mixed and put in the oven in no time at all.
This is incredible! Stollen can be dry, but this is so moist and delicious. For the fruit filling I simply used what I had at home
Ingredients :For 2 Stollens
1 ½ cups, plus 2 tablespoons warm milk
3 packages dry yeast
3 1/3 cups flour, plus extra for kneading
250 g butter, at room tempe...
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Ingredients :For the Daugh:
115 g butter at room temperature
½ cup icing sugar
2 egg yolks
1 cup milk, lukewarm
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