| Seasonal | Wasanbon Stollen
We will be selling the popular Wasanbon Stollen again this year.
It matures through a process of over 720 hours. The richness of Wasanbon molasses is evident, and the taste is mild but deep. It also brings out the taste of dried fruits.
Stollen's flavor deepens as the day passes, and part of the fun is knowing when to eat it. Enjoy Christmas or a fun winter tea time with your favorite drink. Recommended as a gift.
◯ It will be delivered wrapped.
*Ribbon color is subject to change.
*If you would like to wrap this product together with other products, please order a cotton bag separately.
*If you are using a handbag, please order a paper bag separately.
It is also introduced on Hiyori Tsushin.
Here is the article.
| size | Approx. 13cm x 8cm x 5cm (approx. 260g) |
| Internal capacity | 1 piece |
| Raw materials | Flour (from Hokkaido), whole grain spelled flour, butter (from Hokkaido), Muscat raisins, California raisins, cranberries, oranges, figs, apricots, lemons, pineapples, apples, walnuts, almonds, macadamia nuts, milk, Wasanbon sugar, eggs , Wasanbon molasses, Western liquor, yeast, spices, coffee, salt, vanilla beans |
| allergy |
Wheat, eggs, milk, walnuts, almonds, oranges |
| expiration date |
End of February 2024 |
| How to cut and store after opening |
Start cutting the stollen from the middle. It will be delicious if you cut it into pieces about 1cm wide. After opening, tie the cut ends together, wrap tightly in plastic wrap, and store at below 20°C to avoid drying out. If you want to store it for more than a week, wrap it tightly in plastic wrap, place it in a sealed ziplock bag, and store it in the refrigerator. |
◯ How Wasanbon Stollen is made
Starting in the summer, eight types of dried fruits such as pears, apples, apricots, and cranberries are soaked in Western liquor, and the process of blending and blending is repeated until winter.
The wheat for the dough is Hokkaido-produced "Kitano Kaori" and "Kitahonami", mixed with Wasanbon molasses, and aged for 3 days before being made into dough.
Once baked, dip it in "burnt butter", leave it overnight, spread it again with "burnt butter", and finally wrap it in "Wasanbon sugar".
The elegant taste brings out the taste of dried fruits and other ingredients without insisting on sweetness.
