Stollen from Muffin Taffin for November in Budva

Early November in Budva is mild by the sea and cool after sunset, which is when Muffin Taffin starts slicing stollen for the weeks ahead.

The loaf is a yeast dough worked with plenty of butter. Raisins and candied peel go in after the first rise, then the dough is folded so a pale seam shows along the top.

How the bakery serves it

Bakers brush the warm crust with butter and a light coat of sugar, then leave the stollen overnight. The next day the crumb is firmer and easier to cut into thick slices.

Guests place orders before the weekend. November sales of cakes in Budva, Montenegro follow those orders, and stollen is cut from the same counter.

If you want a slice while the loaf is still fragrant, ask in the shop. A whole stollen is cut when you collect it, and the rest stays covered.