Stollen

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An excellent traditioanal bread and a well-written recipe. I followed the recipe precisely using 3 cups AP flour and a full yeast packet and had no problems with rising time or texture. The bread is both delicious and attractive--was a big hit at our Easter gathering (Yes, local tradition serves stollen in Easter time, not Christmas time. Although, given the popularity of the loaf, I might be making it twice a year going from now on!

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Nice recipe. Not too difficult for people who've made yeast bread at least a few times before, although maybe not for your first try ever. I made it first a week ago and trying it again tonight, with some variations. Both times I've followed the advice below to use high gluten flour. I made two shapes last time -- the traditional fold-over form and one in a loaf form -- we liked the loaf form better even if it's not authentic. This time I plan to make mini-loaves (as gifts. Things to note -- it probably took me twice as long in total as what's above, because it took forever to rise. Also, I know this and several other recipes I've seen call for cooking to internal temp of 190, which I don't think I'll follow this time. Last time, that goal added easily an extra 15 minutes or more of cooking time -- the tops didn't burn, but there was a pretty thick "crust" layer and it was drier than I wanted. Overall this recipe will be a keeper, that I will continue to play with!

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Wonderful recipe! The whole process is really easy for a mid-level baker. Doesn't take an expert, Dough is supremely manageable and easy to work with. I did use some currants and chopped candied orange peel along with some citron.

The time spent is a little longer due to rising conditions.

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I have made this same recipe for the past four Christmases. It is a lovely, traditional bread, but as other reviewers hinted, it is best saved for an experienced bread baker. I omit the cinnamon sugar center and just make the fruit dough and braid it into a tidy loaf. For the 'candied fruit' part, I don't recommend using the gooey stuff at the grocery. Instead, I combine golden raisins, dried cranberries, slivered almonds, fresh orange zest and chopped crystallized ginger with the rum or orange juice over low heat for a few minutes before adding. Bread flour is helpful in getting a good crumb. A very good holiday tradition.

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If you follow this recipe and use all purpose flour you will have a sugary brick rather than a stollen. You need to use bread flour or augment the protein in AP flour with supplemental gluten (Vital Gluten for example. You will get a much better rise if you use osmotolerant yeast. The amount of sugar in this dough will inhibit the growth of regular yeast. If you can't find OTY use rapid rise yeast and increase the amount to 4 teaspoons, You may have to wait longer on the rising times though. With bread flour you will only need 3 cups of flour into the sponge rather than the 3-4 cups the recipe calls for. Be sure to use fresh mace, old spices taste like floor sweepings.The almond paste center is definitely the way to go. A very good stollen if it rises for you.

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Delicious! My family made this for the Christmas season, using the marzipan-filled variation and drizzled the confectioner's sugar icing over the top. It was outstanding - similar to Entermann's stollen! We substituted a variety of dried fruit for the candied fruit and spread a thin layer of apricot jam on the dough before adding the marzipan. A real winner!

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It was very good and moist, but have you ever tried the Stollen at a place in Oak Ridge, Tn called the Hot Bagel Co. A letter on the wall from a world wide company speaks of the Stollen. Yours is delicious but their's is definitely a homemade product.

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mmmmmm! tasty

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I watched Sara and her guest on the video and then tried to follow the recipe. In the video she added one egg to the sponge - in the written recipe it does not call for an egg in the sponge. Very confusing but followed the written word. When it came to the addition of the flour some confusion again between the video and the written recipe. I followed the written one. I used the mixer method and the dough did pull away from the bowl but when I removed it from the dough hook it was still very sticky, I resisted the notion to add more flour as the video said this was a mistake and would result in dry bread. I divided into two loaves and frosted with icing rather than powder sugar only. Very good bread.

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I made this recipe a few years ago, and I forgot how much dough there is.

Like other reviewers make sure you make this in 2 loaves 1 is HUGE!!!

1 loaf is the size of a large platter.

I used the almond paste instead of the cinnamon filling. Also I used dark raisins, dried cranberries, and dried cherries. I used slivered almonds, not toasted.

It looks beautiful tastes even better.