Full Recipe
Author
Justin Warner | 2022-11-30
Description
I got my start in truly fine dining as a waiter at The Modern at the Museum of Modern Art in New York City. At that time, it was helmed by an Alsatian chef named Gabriel Kreuther. His pastry partner in culinary crime was Marc Aumont, and this recipe is an ode to the stollen loaves they made as gifts to diners around the holidays. I've taken some shortcuts here, but the end result scratches the same itch.
