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German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf 's crevices.

Source: Martha Stewart Living, December 2009



Cook's Notes

Stollen can be stored, wrapped in plastic, at room temperature for up to 3 days.

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How would you rate this recipe?
  • JosephPilla
    22 NOV, 2014
    THIS WAS AN ALL DAY AFFAIR AND WORTH IT. IT MAKES ALOT ... IT CAME OUT GREAT... I omitted some of the candied fruits I do not like using raisins, currant, apricots and almonds only... My only error if you will was not making 4 evenly sized loafs because I didn't have the equipment... next time I will follow this exactly and use decorated loaf pans to give as gifts... I also didn't have mace for I used more nutmeg and I added some ground anise seeds because I love that flavor...

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