Stol

A stol is a luxury in the bread dough with raisins and often almond paste and typical spices are processed. Stollen are baked usually one to two months in advance. After cooling, they are dipped in butter and sugar so that they are long lasting and can mature. They are mainly eaten in Netherlands and Germany. Because the delicacy traditionally especially around Christmas and Easter is eaten, it is often eggnog or Easter stol called.

The word ' stol ' is an old word for ' Strut '. For baking of the Christmas sale is sometimes used a Cake Pan, which the bread in the oven ' Strut '.

The cross Knights that over 650 years ago traveled to the Middle East names of their tours unknown fruits, spices and nuts with it. That were added to the bread dough here