Reviewed: Dec. 4, 2009

This recipe is a great starting point. I feel it needs much more fruit, and you should let the fruit soak up the rum or brandy well for a moist stollen. My Oma used to wrap hers in a rum soaked cloth until Christmas and then she would powder it with sugar the day she wanted to serve it.

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STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Nov. 29, 2009

OOPS! I just reread the recipe and realized I only let it rise once. And it still turned out perfectly!

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Magsbrit

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Reviewed: Jan. 8, 2009

Beautiful stollen! A few tips/changes that I made are - first, I added the yeast to the dry ingredients as suggested by a few reviewers, then added the milk, butter & egg to it. I put the dough into a stainless steel bowl, put my bowl ontop of the oven and turned my oven on at 200 degrees for about 3 hours. It didn't double in volume as stated in the recipe, but it did rise about 1/2 its size. Needless to say, after deflating it and adding the marzipan, it was a nice size. I also added the tsp of cinnamon and a 1/2 tsp of nutmeg to the dry ingredients. As well, I accidentally bought marzipan covered in chocolate as I have never bought it before. I thought, hey what a nice treat, so I put it into the dough and it came out beautifully! Since I had the chocolate in there, I didn't dust with icing sugar and cinnamon on top in case it was too sweet. This was our Christmas morning breakfast with fruit salad which will now become our tradition! Thanks so much for this recipe!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Dec. 24, 2008

Good, but not nearly enough flour. An inexperienced cook will panic over the consistencey of the dough if made by the exact directions.

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Versailles Rose

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Reviewed: Dec. 17, 2008

I enjoyed making this bread although I did not use maripan in the center as I don't like it too sweet! The first time I used the recipe as stated and found that alot of flour had to be added during kneading (8 min.). Also the time to get the dough to rise double was longer than stated about 1 and 3/4 hours for me and an hour on the second rising.I used dried blueberries,dried apricots, pecans, and almonds, and marachino cherries drained on my second try. Using more kinds of dried fruit than the recipe calls for, adds to the overall flavor considerably.

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Dinahf

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Reviewed: Dec. 12, 2008

AWESOME, but rise time was off. I completely followed the recipe, other than I let it rise for 2 hours initially, then later for a good hour instead of the 40 minutes. It turned out soooooooo yummy. I doubled the recipe right away and made two. Same amount of work, more stollen. I would definitely make it again. You do need to knead extra flour into it when turning it out the first time, but it's not biggie. First time I made it....first time I've ever made stollen, and it was a success!!!

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Margret

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Reviewed: Oct. 14, 2008

Really good!! Everyone loved it! I even had 2 people ask for the recipe.

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American

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

This recipe barely rose at all, but my husband (who is dutch and grew up eating stollen) decided to throw it into the oven away. It rose a bit more, but it still came out like a brick. The taste is not bad, but it is also not the same as the stollen he grew up with. I doubt we will try this recipe again.

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Rachel

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

I have tried making this twice and both times it failed to rise. The second time I proofed the yeast to ensure that it was good. I couldn't toss it out, so I cut it into thick slices and baked it again to get a biscotti type of bread.

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Calico

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Reviewed: Dec. 20, 2007

This was my first attempt at making a stollen and it came out PERFECT!!! I come from a German family so to make something authentic around the holidays was great. This is definitely becoming a staple in my family's Christmas tradition.

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loubug6

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Reviewed: Dec. 20, 2007

Just a note about the rising time - with other stollen recipes I've read (and used), they say it will take up to 3 hours for the dough to double. I think it may be all the butter, plus the weight of the fruit. At any rate, it did take a long time for this to rise, but it came out fine in the end.

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suzy

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Reviewed: Dec. 17, 2007

followed the recipe step by step... stollen turned out great!!

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ctest

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Reviewed: Dec. 15, 2007

This is the 4th year I've used this recipe to make stollen as gifts for family and friends. It's great! A few tips for people first setting out: 1) Marzipan contains almonds, so take care if you or anyone you make it for has nut allergies. 2) This makes a HUGE stollen. When the recipe calls for folding the halves it over onto one another, instead put each half on its own tray (or well separated on a large baking pan) and make two in one go. 3) Sprinkle icing sugar on the stollen just after you pull them out of the oven - don't wait! The heat from the dough will be sufficient to melt the sugar and create a sugary 'crust' instead of just powder.

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Rikko

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Reviewed: Dec. 15, 2007

A difficult recipe that didn't rise well. I know that there was nothing wrong with my yeast or the temperature in my kitchen. I am wondering if it would be better to let the dough rise initially without the fruit, and then knead it in before letting it rise for a second time. It was still delicious even though heavy, so I am going to try that next time.

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jah

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 24, 2007

For those saying they had a problem with yeast may have added it to too warm a liquid and killed it OR if you use Rapid Rise, it must be added to the dry ingredients like the package says. I love almond and the marzipan or almond filling works great and makes it even more wonderful. Different dried fruits can be used depending on your taste.

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LISALAINE

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Reviewed: Nov. 23, 2007

This was great - not only good to eat, but pretty. I used fast action yeast instead of regular dried yeast, and the recipe worked fine. I stirred the fast action yeast into the dry ingredients, then added the warmed milk and egg. Normally, fast action yeast takes less time to double and requires one raising time. With all the fruit in this, the dough took a good hour and a quarter to double. Then I shaped it, left it for about ten minutes and put it in the oven. I thought the dough was easy to handle.

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Vixen

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Reviewed: Nov. 21, 2007

If you own a bread machine, you should follow the advice of JDMinNoVa. It's so easy and turned out beautifully!!!!! I've never used my bread machine before today but it was just THAT easy.

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BunjisMom

Cooking Level: Intermediate

Living In: Kingwood, Texas, USA

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Reviewed: Jan. 3, 2007

While I'm not personally big on eating this my friends and family love it when I do. It is now requested annually. Best part of this recipe: EVEN IF YOU MESS UP IT IS STILL FANTASTIC!!!

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Joanna

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Reviewed: Dec. 25, 2006

This recipe is nice and easy enough but there are several noteable problems that I (and others) seemed to have had with it. First the flour content in this recipe is inadequate and I found that it took at LEAST another cup in the kneading process for it not to be just a pile of goop. Second this dough does not like to leven well. I was very careful to use a measured tablespoon of newly procured 'Flieshman's Rapid Rising Yeast' mixed into scalled and cooled to 115F milk with a teaspoon of honey and waited till it foamed a bit. An hour later the first proof was virtually non-existant and the dough was well oiled and sitting covered with a damp towel over it in a bowl above the preheated oven on a BALMY Florida Xmas eve afternoon. As I needed this for a party that night I just went forward and rolled it out, filled it with the marzipan and then let it try for the second proofing. It barely budged after another hour....I could smell the active yeast so I knew it had to be OK but it had hardly raised by 50%! Into the oven it went where it actually proofed a bit more to a barely satisfactory level. As baking is a measured science it is hard to say if you should add more yeast to this, but if I were to use this recipe again I think I would! Thirdly Stollen classically has spices in the dough and this recipe does not, as I hate bland food I added some ground cinnamon, clove, nutmeg, allspice and ginger to this and it was yummy!

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cemott3rd

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Reviewed: Dec. 22, 2006

Gluten intolerant?? You don't have to miss out on this fabulous recipe even if you need gluten free foods - I have just tried this wonderful recipe for the first time and because my mom is gluten intolerant we thought we would try the recipe with gluten free bread flour - it worked wonderfully!! So enjoy...

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Wendy

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