Keio Plaza Hotel 's Christmas celebrations, with their diverse and elaborate lineup each year, are always a hot topic.
Among them, the Stollen, made using a recipe directly passed down from the first German chef, enjoys unwavering popularity.
Stollen is a traditional German Christmas pastry eaten during Advent. The recipe of Hartmut Keitel, the first head pastry chef who, along with the first executive chef Paul Müller, laid the foundation for Keio Plaza Hotel 's flavors when the hotel first opened and was hailed as an "artist of sweets," is still carefully preserved today, half a century later.
Our unique recipe features a moist dough soaked in plenty of butter, generously mixed with rum-soaked dried fruits, nuts, and spices, and then kneaded with marzipan before baking, resulting in a deep and rich flavor. From dough preparation to baking and cooling, the time-consuming process takes about 10 days, before the finished product is dusted with a pristine white powder of sugar.
Stollen, which feels heavy when you pick it up, is a joy to eat because its flavor changes and improves day by day as the flavors meld together. It's a long-standing tradition to slice and eat it little by little with family and friends while waiting for Christmas to arrive.
Every year, planning for Christmas cakes begins in May. The traditional Stollen will be available in stores by early November. Please enjoy this exquisite item, which can only be found at Keio Plaza Hotel.
*Advent: The period that begins four weeks before Christmas, in anticipation of the birth of Jesus Christ.
