Christmas Stollen Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Dec. 22, 2004
This came out a lot bigger than I thought it would.. but thats fine! I read the reviews and I would agree it took it's time rising but I put it ontop of a warm oven and eventually it got going and then was fine, I added a little honey to the milk/yeast and I think that helped. It was a bit of a sloppy mix but I just added a little more flour and lightly kneaded it. Yet to taste it but it looks and smells divine!
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Reviewed: Feb. 4, 2004
Very delicious. Made this for Christmas morning. My husband was quite impressed. Thanks!
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Cooking Level: Intermediate

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Reviewed: Dec. 30, 2002
The poor thing sat in the bowl and didn't rise. I have made lots of bread and I had new yeast but I think there is a problem with the way in which the yeast is handled. The recipe has good potential so I'll try is using a more traditional method.
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Reviewed: Jan. 2, 2002
I have tried several Stollen recipes and this one is the best. The traditional German bread was moist inside with a delightfully sweet marzipan surprise. Thanks!
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Reviewed: Dec. 23, 2001
My mother used to make this for us every Christmas morning, a treat that our family eagerly anticapated each year. It's delicous, fruity, but not overly so, sweet and chewy, and if you use green food coloring in the icing, very festive looking. Though I no longer live at home, I still take the time to make this treat for my own family. It's worth the prep time for sure!
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Reviewed: Dec. 21, 2001
I ended up with a big wet gloppy mess. I threw out the dough without baking.
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Displaying results 61-66 (of 66) reviews

 
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