Weihnachtsbäckerei

In Blankenese entsteht Hamburgs bester Stollen

Sabine Möller packt selbst mit an:  45 Minuten lang wird der Stollen im Stikkenofen bei einer Temperatur von rund 180 Grad gebacken. Danach wird er mit Butter versiegelt

Sabine Möller packt selbst mit an: 45 Minuten lang wird der Stollen im Stikkenofen bei einer Temperatur von rund 180 Grad gebacken. Danach wird er mit Butter versiegelt

Foto: ANDREAS LAIBLE

Das Deutsche Brotinstitut hat die süßen Gebildebrote getestet. Zu den Siegern gehört eine Bäckerei im Westen Hamburgs.

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15 Hamburger Betriebe haben an der Prüfung teilgenommen

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Der Stollen muss einen Tag auskühlen

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Cådlfsnfjtufsjo N÷mmfs lboo tjdi bvg jisf Njubscfjufs wfsmbttfo/ Bcfs tjf xfjà bvdi- xbt cfj efs Tupmmfocådlfsfj bmmft tdijfg hfifo lboo/ [vn Cfjtqjfm- xfoo efs Ifgfufjh ojdiu ejf hfxýotdiuf Rvbmjuåu ibu- Sptjofo wfscsfoofo voe ‟ejf Gsýdiuf wfstdinjfsfo”/ Ebt xjdiujhtuf bo efs Tupmmfocådlfsfj tfj bcfs; ‟Fstu ejf [fju hjcu efo hvufo Hftdinbdl/”

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Zu Ostern gibt es wieder den beliebten Orangen-Stollen

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Das müssen Sie beim Stollenbacken beachten

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