Day 12: Chef De Ala's Stollen Wreath
Channel: The Centre for Hospitality and Culinary Arts at George Brown College
Date: 2021-12-23

This wonderful fruit bread recipe is a holiday classic. The stollen wreath can be served after dinner or makes a great addition to brunch.

As with any yeasted dough, this recipe takes a bit of time to proof and shape the dough but it's well worth it. With marzipan, dried fruit and lovely warming spices – this recipe is a real showstopper.