Every country and family has its own Christmas baking traditions, but the old classic bakes stay on the tables.
Gingerbread cookies. They're hung on the New Year's "tree" by scarlet ribbons, decorated with icing (which can be divinely beautiful — almost a shame to eat), or packed into pretty boxes with a picture of Grandfather Frost (Santa Claus) to give to family or neighbors at the stroke of the hour. They smell of ginger and cinnamon, and they're made with butter and honey, eggs and sugar.
The Yule log. These are sponge rolls shaped like a log from the fireplace. It's said that the more natural the decoration of such a roll, the greater the skill of the cook or pastry chef. Most often a chocolate sponge is made and spread, as it's rolled, with cocoa cream. It's decorated with chocolate, nuts, cranberries, and leaves and mushrooms made of fondant (marzipan). A small roll is used to build an improvised twig.
Puddings. An abundance of nuts, dried fruit, and alcohol is their calling card. They're baked in England. Dusted with powdered sugar and decorated with cranberries and other winter berries. Very tasty!
Stollen is similar in composition to the Christmas bakes above. German cooks make it in late November to early December, wrap it in parchment, and let it rest for a whole month. In that time it develops its flavor and the right texture. Long ago it was served with whiskey, but now it's more of a tea companion.
Christmas baking is a serious and joyful layer of recipes. Read, study, and experiment.
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