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We had always eaten stollen on Christmas morning, and as long as my folks lived near a German bakery, it was great. When they retired to Cape Cod, commercial did not make the grade, so I had to add stollen to my line up of Christmas baking. Luckily I found a quick bread recipe which used cream cheese for moisture and almond flour for flavor. Stays fresh longer than a yeast recipe. On a trip soon after, I also visited a bakery which made more than 50 versions of stollen, and the Christmas Markets in Vienna, Salzburg, Munich, and various small towns. A delicious learning curve!

The product of more than sixty years of experience, you get the benefit if you order before energy and supplies run out.

• Linda Hay