Like with most things in life, there are moments where you feel the passion within and the genuine interest in matters. At times, when writers come to visit us to learn about a certain topic, I feel like it almost turns to boredom for them, no matter how exciting we try to make it, maybe it’s just a different level of passion… And at other times, there is this magic interaction, mixed with fun where our visitor, namely Mr. Wilson from WOM guide this time around, would be totally immersed in the topic.

Wilson visited us for Stollen making and we honestly had a great time baking!

Stollen loaded with butter! (Photo used with the kind courtesy of WOM guide)

We had long discussion on the Stollen history and whether it was with or without the almond filling to eventually divert on the importance of having the rich bread soaked in butter as a key point in the making. Butter makes things better – you bet! Once baked and while still hot, we brush it (if not soak it quickly!) in melted butter several times before dusting icing sugar. Once at room temperature, eating Stollen has to be one of the best thing ever invented after salty caramel and salted butter! :)

If Earth decides to continue spinning past December 21st 2012, then you will be able to see the making of delicious chocolate, hazelnut and cranberry nougat; coming very soon on the same WOM website – Check it out here!