Stollen

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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!

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easy to work with and I also let the fruit soak over night. The bread is not as heavy as my old recipe and I also sprinkled some cinnanim sugar on the rolled out dough before I folded it in half.

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Have had several recipes for stollen but this is by far the easiest and best!

Have passed to out to a lot of people!