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. Shaped like a loaf, Stollen bread has some resemblance to fruit cake but the 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, Stollen bread is one of the most saleable items this Christmas season, according to Hyatt executive chef Gabrielle Colombo.
He said Stollen bread is a traditional German cake usually eaten during the holidays.
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 this year at the train station of Haarlem. It was 70 meters long and was certified by the Guinness Book of World Records.
Colombo said Stollen bread used to be tasteless but is now soft, moist and very flavorful.
ANZAK biscuits
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 delights with crisp edges and chewy centers.
(“Biscuits” are what the British call their cookies.)
This is another must-taste treat for Christmas available at the Hyatt.
ANZAK biscuits are said to date back during World War I. They were baked by relatives of soldiers from Australia and New Zealand, which are former British colonies, who were fighting in Europe.
Colombo said the biscuits remain very popular in Australia and New Zealand.
The Hyatt chefs placed a platter of Anzak biscuits for sampling and I had a very hard time controlling myself from grabbing all of them after the first bite.
Colombo said during a recent chef’s competition on Guam, they baked 600 biscuits and they were all gone in less than an hour.
Try ANZAK biscuits for 80 cents per piece and you will come back for more. Stollen bread is available for $20 a loaf.
