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Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.

Source: Martha Stewart Living, February 1996
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  • deckstein16gma
    27 NOV, 2016
    I use this recipe every year after having tried many others. It is the best, and I have stopped looking at others. I have a question, however. My stollen turns out much larger although I use the required amount of yeast. Last week it turned a bit too brown before it was done all the way through. Any ideas?
    Reply
    • jerry45gc
      1 MAR, 2017
      Put a sheet of aluminum foil over stolen while baking and then remove 15 min before time to remove from oven. I put an egg wash over stolen to add a golden brown appearance while baking.
  • dmichaeld7iclo
    15 DEC, 2015
    A great recipe . . Already made it twice . . The only problem I have is we can't stop at 2 pieces . . it is soo soo good !
    Reply
  • Carl C
    9 DEC, 2014
    I have been making this stollen since I saw it in one of Martha's Christmas books about 20 years ago. I have varied the dried fruit to include cherries and cranberries. I also divide the dough in half when mixing in the dried fruit. I make sure not to add too much flour when kneading for a very tender bread.
    Reply
  • Jennifer Lamb
    13 SEP, 2012
    your site has really helped me with my course level 3 patisserie thanks for being there
    Reply

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