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.
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?
A great recipe . . Already made it twice . . The only problem I have is we can't stop at 2 pieces . . it is soo soo
Rating: 4 stars
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.
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