Welcome to Pastry of the Week, in which Charlotte Druckman introduces us to new treats and reacquaints us with old ones that have undergone impressive (and tasty) makeovers. We'll also meet the ...

If a recipe comes from Big Martha, you know it’s going to be good! In this video, watch as Martha and her mother knead and ...

The stollen from Dinkel’s Bakery in Lakeview graced holiday tables for nearly a century. Each year, it sat amid our Christmas cookies, and we sent loaves to loved ones near and far. My family has a ...

The “I-Don’t-Have-Time-to-Make-Stollen Stollen” is what this recipe is sometimes called. Why? Because it uses baking powder instead of yeast to make this popular Christmas bread. So instead of taking ...

Fruitcake has been having a moment. Now this stollen from King Arthur Baking Company is ready for its spotlight. Martin Philip, one of the authors of “The King Arthur Baking Company Big Book of Bread: ...

IT ARRIVED EVERY year in mid-December, a hefty brick of a package wrapped in red cellophane and tied with a thin ribbon. Inside was my Great-Aunt Barb’s stollen, a traditional German Christmas bread ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Weekend Edition has been collecting holiday recipes from NPR staffers. This morning, we feature German Christmas Stollen, a favorite of NPR's Kim Bryant. Wait, don't reach for another slab of ...

Weekend Edition has been collecting holiday recipes from NPR staffers. This morning, we feature German Christmas Stollen, a favorite of NPR's Kim Bryant. Wait, don't reach for another slab of ...