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I made the stollen this morning, and my husband waited anxiously for it to cool down toally. He told me he missed his mom's stollen bread, and really wanted me to find a recipe for it. I have never made it, but I guess this is it. He rated it 5 stars which he never does. All in all was a very easy recipe to do, maybe a bit time consuming. We still have plenty of candied fruit left, so I guess I will be making more, I think I will make some into mini loaves, and wrap them in pretty cellophane and give as presents. Thanks for posting
I was looking for a stollen like my grandmother Komnick from Manheim made. The taste is incredibly close, the texture is not like what I remember hers was. I beleive she made hers in a loaf pan. However, I am very pleased with this recipe. Because of health issues, I used dried fruits instead of candied fruits, and probably used more than the recipe said ( I did not measure it exactly) and it turned out wondrfully!!!!!
This was the first time I have made a stollen. Took it to church for our 'Stollen Sunday Service' where it was a hit! It is a bit of work but well worth it. I did add extra fruit, which made a difference from the other stollens there. Yummy!
This recipe is close...the one I had uses pecans instead of almonds and rises in the refrigerator overnight. The recipe was arranged like a wreath and had cinnamon, and butter in the middle (optional) as it was like a cinnamon roll, with the glazed topping and all and decorated with red and green cherries....It was beautiful as well as delicious. Thanks for sending this recipe and I will try this version...Thanks a million for responding and IF you find my recipe please let me know....IT WAS FROM SOUTHERN LIVING MAGAZINE IN THE 70's.
The flavor of the bread was very good, and the bread turned out as a fine loaf, and I would definitely make again. However, the next time I make this I will add more chopped fruit- I am used to stollen with a heavier amount than this one had.