THE first time I heard the name Stollen bread, I was intrigued— thinking that it was spelled as ‘stolen’. Since the beginning of this month, I made frequent trips to the DJ’s Corner at the Hyatt Regency lobby asking if it was already available but was always given a ‘not yet’ answer until one afternoon last week.
There on the shelf lying pretty and tied with a huge brown ribbon among all other Christmas goodies was the last loaf of Stollen bread — the rest had been sold for the day. Shaped like a loaf, Stollen bread has some resemblance to the fruit cake as contains dried fruit but the Stollen bread has a moist and somewhat moldy look and is covered in powdered sugar or icing.
Packed with dried and candied fruit mascerated in rum or brandy chopped nuts, raisins and spices, the Stollen bread is one of the most saleable items for the Christmas season, according to Hyatt Regency executive chef Gabrielle Colombo.
He said that Stollen bread is a traditional German cake which is usually eaten during the Christmas season.
Rresearch showed that the first Stollen bread was baked with flour, water, yeast and oil at the Saxon Royal Court in 1427. The largest Stollen recorded was baked in 2010 which was 70 meters long and was certified by the Guinness Book of World Records, at the train station of Haarlem.
Colombo said that Stollen bread has developed from a a tasteless bread to today’s version which is soft, moist, and very flavorful.
If you are familiar with Anzak biscuits, then you know how heavenly it is to sink your teeth into these very thin, slightly sweet and buttery biscuits with crisp edges and chewy centers.
This is another must-taste delicacy for Christmas available at the Hyatt.
The beginnings of Anzak biscuits are said to date back during the World War 1 baked by loved ones at home for the soldiers who are at war and baked to last for long transit periods. It was also said that the manufacturers of Anzak biscuits sold it to raise funds for the Red Cross during the WW1 and donating a portion of the sales to veterans.
Colombo said Anzak biscuits are very popular in Australia and New Zealand and they have been baking it here for a long time.
While on an interview lately, the Hyatt chefs placed a platter of Anzak biscuits for sampling and I had a very hard time controlling myself from grabbing it all after that first bite. Colombo said the during a recent chef’s competiton on Guam, they baked 600 biscuits and it was gone in less than an hour.
Try Anzak cookies for $.80 cents per piece and you will come back for more. Stollen bread is available for $20 a loaf.