| Seasonal | Autumn Stollen with Fig, Cinnamon and Wasanbon
Figs and oranges simmered in red wine, three kinds of roasted nuts (walnuts, almonds, macadamia nuts), and a deep dough made from Hokkaido wheat aged with natural yeast. This seasonal stollen is made with "Sanuki Wasanbon sugar" and "Wasanbon molasses," a by-product of Wasanbon sugar refining.
Wasanbon molasses is syrup made during the process of making Wasanbon sugar. Wasanbon molasses has a gentle and unique flavor, and does not play a leading role in itself, but rather brings together flavors, adds depth, and enhances other dishes. It is an essential ingredient in HIYORI's moist and rich stollen.
Stollen is a traditional German sweet that is eaten one slice at a time starting four weeks before Christmas. It is a sweet that you can enjoy the changing flavors as the ingredients and dough blend together over the course of the days. In addition to Christmas, we will be offering the seasonal "Autumn Stollen with Fig, Cinnamon and Wasanbon," a combination of figs and wasanbon, so that you can take a break and enjoy the precious moments of each day.
◯The item will be delivered wrapped.
*The ribbon color may change.
*If you would like the item wrapped together with other items, please order a cotton bag separately.
*If you would like to use a carrier bag, please order a paper bag separately.
| size | Approx. 13cm x 8cm x 5cm (approx. 260g) |
| Internal capacity | 1 piece |
| Raw materials | Wheat flour (from Hokkaido), butter (from Hokkaido), figs, oranges, walnuts, almonds, macadamia nuts, milk, wasanbon sugar, wasanbon molasses, eggs, honey, yeast, red wine, salt, yeast |
| allergy |
Wheat, orange, milk, eggs, nuts (walnuts, almonds, macadamia nuts) |
| expiration date |
2025/01/20 |
| How to cut and store after opening |
How to eat Stollen deliciously: Start cutting the stollen from the middle. It tastes best when cut into slices about 1cm wide. When storing, press the cut ends together and wrap tightly in plastic wrap to prevent it from drying out. Store at below 20°C, away from direct sunlight, high temperatures and humidity. |
