Reviewed: Dec. 26, 2011

2 1/2 cups of flour isn't enough. I had to add at least another cup to make the dough work. I also added a couple of teaspoons of almond extract, and ended up with a really good stollen.

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Reviewer:

strawbabies

Reviewed: Dec. 5, 2011

My parents are German immigrants, and I make Christstollen every year and sell it on ebay. This is very close to the recipe I have developed from authentic sources. I use orange peel, lemon peel, and citron, and I don't use candied cherries. Christstollen is baked throughout the Christmas season in Germany, and it is tradition in some parts of the country to eat the last one on Easter - and that was before modern refrigeration (no freezers)! The way this was accomplished is in how the loaf is finished. While the loaf is still warm, you brush it with copious amounts of melted butter. I would recommend 1/4 cup butter for this one loaf. It is then THICKLY coated with powdered sugar. This process keeps all the moisture inside the loaf, as well as adding wonderful flavor. The reason for the shape of the Stollen loaf is that is to represent the Christchild in swaddling clothes. I shape the loaf by first spreading the dough into an oval shape, about 6 inches by 14 inches. If I am using marzipan, as in this recipe, I lay the log near one edge, then roll that long edge over the marzipan, gathering the sides in slightly, then rolling to about 1 inch away from the other side, pressing gently. Stollen is a wonderful accompaniment to coffee or tea, and it wouldn't be Christmas in our house without it! Merry Christmas!

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Reviewer:

corinaesq

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Reviewed: Dec. 5, 2011

This stollen reminds me of the ones my German grandfather used to send us as Christmas gifts. I've tried to reproduce them myself, and have come close, and this is the closest I think I can come! My husband also says it's the best stollen I've ever made. I made a couple of adjustments--1 tsp of salt is enough, and I added 1/3 cup slivered almonds and used a basic candied fruit mix rather than just the cherries and citron. Also, to make as gifts, it should be possible to divide the dough in half and get two smaller loaves, which are closer to the size I remember receiving from Granddad. This loaf is huge! But thank you so much for the perfect stollen recipe!

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Reviewer:

Eleisabelle

Reviewed: Jul. 4, 2011

My first six star review! I admit I changed a few things but I credit that to preference. I made my own candied citrus peels and omitted the currants. I made one for my family and it will be my new tradition! I love this recipe and such a perfect way to remind us all of the simplicity of an older time. A toasted slice of this with coffee and an orange is a wonderful holiday suprise!

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Reviewer:

whereiroamishome

Reviewed: Jan. 2, 2011

This is a solid loaf - as the stollen I have had is - and I really enjoyed it. I left out the cinnamon and used non-melting powdered sugar to roll it straight out of the oven.

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Reviewer:

ELamb

Reviewed: Dec. 28, 2010

Since I had stollen in Switzerland last Christmas, I decided I had to learn how to make it and this was the right recipe. Unfortunately I cannot find candied cherries or citron in my country so I substituted grated lemon and tangerine peel, and dried cranberries and it tasted great. Skipped the marzipan since I hate it. Prepared the dough in the bread machine, and brushed the hot loaf with butter and sprinkled with powdered sugar to get the crunchy crust. Mmmm! Thank yoU!

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: Dec. 28, 2010

Fabulous recipe. As another user suggested, I start it off in the bread machine, and then allow for the second rise in a warm area. Make sure your yeast is fresh. I usually also swap the candied cherries for dried, tart cherries. Enjoy.

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Reviewer:

Jabersquawk

Reviewed: Dec. 27, 2010

My husband lived in Germany for awhile as a child and misses some of the German fare he got there. We are lucky enough to have a store here that sells an alright stollen but this year for Christmas he requested I make one for him. He is never going to let me buy one again. He said this had everything he had been looking for but was missing in the store bought kind. I did recipe as it is except no raisins and currants but substituted dates and added a half cup of walnuts. It was wonderful. Everyone that had it at our Christmas dinner loved it. I will definitely be making this again

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Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Dec. 25, 2010

My first attempt at Stollen and a FANTASTIC one too!I must say I was quite bummed out when I realized that the bread flour I'd bought was whole wheat bread flour.Am so glad I made it with whole wheat! Ensure the yeast makes the milk foamy and brownish.I started working on this at abt 1.30 pm on Christmas eve. I put the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour into the food processor and slowly added the remaining flour into it (as directed in the recipe).I used a little more flour at the time of kneading in with fruit (until it wasn't stick and difficult to work with --- just don't make it dry and hard).I used cranberries instead of cherries. I then covered this with a wet cloth as directed, and kept this by the window (for warmth) for about 9 hours. I then deflated it (at abt 11.30 pm), rolled the marzipan (used golden) into a rope and put that into the center, sealed the seams, put it on a cookie tray, and once again covered with a wet cloth and left it over night to rise so that I could bake it on Christmas morning (about 8am). Noone in my family wanted to wait until the stollen completely cooled, so I waited for just about 20 minutes, dusted it with confectioners' sugar and cinnamon and served. A 100% hit! Next time the changes I'd make are to make marzipan rope thicker (1.5 inch diameter), not use mixed fruit but add peel, currant etc all separately,try this with white bread flour, and soak fruits in rum. Thanks Lee for this recipe!

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

what people do not realize is that when a recipe calls for bread flour, you should use it-higher gluten and use the active dry yeast.you will need around(3 T more flour). i did soak all the fruit in dark rum for a few hours, then drained it. added to the flavor. because the fruit mixture will be wet, a little more flour is needed to knead. you do not need to knead for longer than 3 minutes. secret: heat oven to 100 degrees, shut off, and add dough to oven to rise. i added extra fruit and toasted sliced almonds. i skipped the cinnamon and marzipan-too sweet for me. this recipe was so good. the recipe works. don't cut corners with the main ingredients.

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