Panettone in the making (photo: courtesy of Berkshire Food Journal)
In my house we call panettone — that sweet, high, Italian holiday bread filled with dried fruit — “Poor Tony,” thanks to my son. He’s now six, but I can still hear him clamoring from his high-chair for more of that buttered, toasted goodness: “Poor Tony! Poor Tony!” It’s always on our breakfast table at Christmas.
And Christmas is fast approaching. Today, PRK brings you a photo essay from our friends at Berkshire Food Journal chronicling the making of two holiday classics European in origin: panettone and the German/Dutch stollen, both carefully coaxed into life over and over again during the months of November and December by Richard Bourdon and staff of Berkshire Mountain Bakery.
Bourdon shaping stollen dough (photo: courtesy of Berkshire Food Journal)
The breads are similar in that they both incorporate candied fruits and a sweet slick of either cocoa or almond paste. Panettone hails from Milan (with ancient Roman roots), and is hung upside down after baking. Have a look! Stollen has Saxon roots and can be dense.
Stollen from Berkshire Mountain Bakery (photo: courtesy of Berkshire Food Journal)
If you’re so moved (seduced, really) by Bourdon’s stollen, above, the Real Deal — Dresdner Christstollen – will be lauded, paraded and served this Saturday in Dresden, Germany at the 18th Annual Stollen Festival. The festival is relatively new, but the tradition of German stollen goes back to the 15th century, intertwining dukes, princes, popes and a papal fine on butter. It’s a great read!
If Dresden feels far and the airfare high, the Berkshires beckon. Or, a phone call will do.