Advertisement by Easy Branches NetworkContribute your contents

Front Burner: A Stollen That’s Just Right

By: nytimes.com 6 months ago
Front Burner: A Stollen That’s Just Right

Bien Cuit’s version of the sweet German Christmas bread hits all the right notes.

News Front Burner: A Stollen That’s Just Right

About Front Burner: A Stollen That’s Just Right

Online Front Burner: A Stollen That’s Just Right
How Front Burner: A Stollen That’s Just Right

The argument against stollen — the sweet German Christmas bread made with fruit, nuts and frequently marzipan — is that it’s often quite dry. But not in the hands of Zachary Golper, the baker and an owner of Bien Cuit in Brooklyn. He bakes a broad cushion of dough covered in sugar that’s decadently buttery, swirled with toasted almond marzipan and studded with bits of prune. It redefines stollen. The bakery has them on hand but accepts advance orders: Plum and almond stollen, $18, until Jan. 1, 2018; Bien Cuit, 120 Smith Street (Dean Street), Cobble Hill, Brooklyn, 718-852-0200, and Grand Central Market, Grand Central Terminal, 212-697-0526; biencuit.com.

Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

FrontBurner:StollenThat’sJustRight