Stollen

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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.

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This stollen is far more delicious than one I had picked up at a local bakery. I would recommend dividing the dough into two loaves, I made it into one and it got a little dry on the ends by the time the middle was done because it was so huge. I rolled out almond paste and used it in the center instead of the cinnamon sugar, and the combination of the rum-soaked candied & dried fruits and the almond paste pushed the awesome taste over the top. My brother, who had been stationed in Germany during his Army days, is a big Stollen fan and said it was every bit as good as the pastries he had enjoyed over there. It is a little work, but I would recommend giving this recipe a try.

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As a person who inexplicably hates raisins but not other dried fruit I made some adjustments and it turned out lovely.

1. I used dried fruit (tart cherries, cranberries, blueberries instead of the candied fruit/raisins and I used about half the amount (1c instead of 2c by accident. I soaked my fruit in water overnight before I started making the stollen.

2. I used orange peel along with lemon peel (I soaked my fruit in fresh juice in about double the quantity.

3. I didn't have enough slivered almonds, So I used half almonds half pecans.

Also easy "smaller" loaf bakes up to be REALLY big. I would recommend going for the two loaf option.

All in all, this was a big hit! A little bit of hard work, but a lot of pay off.

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Very delicious. The flavors in the bread are wonderful. It isn't dry, as other homemade stollen I've eaten have been. Thanks for a great recipe!

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I grew up on stollen shipped to us from my father's family in Bavaria, and this year I decided to try my hand at making my own. I used this recipe, and the dough came together without a hitch and the taste is spectacular! I used a combination of dried fruits (for taste and candied (for color, and I went with the cinnamon-sugar filling option. Very good, and very authentic!