November stollen at Muffin Taffin in Budva

From mid-November, Muffin Taffin puts stollen back on the counter in Budva. Montenegro turns cooler in these weeks, and guests often choose this real German holiday bake rather than a new dish.

Bakers fold raisins, citrus peel and almonds into a butter-rich yeast dough, then shape the loaf so a ridge of dough covers the center. A short rest lets the spice settle before we slice it.

How we serve it in November

As soon as the first trays cool, sales pick up. Thick slices and cakes for the table both leave the same day, and orders for a family meal are best placed a few days ahead.

We serve stollen with a light sugar dusting, beside coffee. It keeps for several days, so guests in Budva need not collect it at the last minute.