Reviewed: Feb. 22, 2009

I used (candied) fruitcake mix in place of the raisins, citrus peel, and candied cherries - delicious!

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Jody

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

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Reviewed: Jan. 13, 2009

I wish I had read all the reviews and taken heed on the amount of flour going into my bread machine. It rose, spilled out all over and made one heck of a mess. I salvaged what I could, and the stollen turned out very nice!

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hutchlm

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Reviewed: Jan. 13, 2009

Very good recipe! Easy to follow, my bread turned out PERFECT! Here are the changes I made: sub for cherries and citron- I added cranberries and orange zest. After I removed from the oven I dusted with powdered sugar. Got rave reviews from my very German family!

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peachy0219

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Reviewed: Jan. 10, 2009

I made this for my husband for Christmas and he LOVED it! I've tried other recipes but this is the best. This will be my stollen recipe from now on.

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Shelley

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Reviewed: Dec. 23, 2008

Magnificent. I used 4 x 8g sachets of dry yeast, 3 whole eggs, and somewhat more fruit in mine. My cardamon was giving me the willies trying to crush it so i put in what I had and added some allspice. YUM YUM YUM I'm the greatest hero in the family (my mum totally flopped at her stollen attempt).Merry Christmas

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El Cooper

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Reviewed: Dec. 6, 2008

I made this for my sunday school Christmas dinner and it was a big hit just one thing... Pay attention to the size of your food processor

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Fred

Cooking Level: Intermediate

Living In: Kannapolis, North Carolina, USA

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Reviewed: Dec. 27, 2007

I made this recipe as gifts at Christmas. The dough was beautiful but I would probably add more fruit next time I make it. I will definitely make it again. By the way, I used 2 packets of yeast and that worked fine (there seemed to be some confusion about the amount of yeast to use.

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Marg28

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Reviewed: Dec. 26, 2007

I made this for the first time for Christmas - and was very pleased with the result. I even did the first mix in my bread oven, and did the second round of fruit and flour by hand on the bench - with fruit popping everywhere! Next go will add more cardamon,the extra fruit (already did that)and half the mix to see how it goes all mixed in my bread machine. The original recipe is way too big to fit! The recipe was very easy to follow - although I got my yeast measurement muddled (we don't use ounces any more). It was plenty active enough with one sachet of dry yeast for the full mix.

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Lesley

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

Not like the stollen I remember as a child.But everyone seemed to like it.I probably will keep searching. Thank you for sharing.

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maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Dec. 20, 2007

This recipe was good. I do think that the amount of dry active yeast listed is incorrect. I thought it sounded like alot. I found another recipe with similiar ingredients. It calls for .25oz of yeast. The yeast comes in .25oz packages. Is that what the recipe should have 1 (.25oz) package? Not 1 oz of yeast.

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linda r

Cooking Level: Intermediate

Home Town: Hillsborough, New Jersey, USA

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Reviewed: Dec. 6, 2007

Perfect! I doubled the fruit but no other changes. (I used cranberries, apricots, cherries, plums and also sliced almonds). The dough turned out wonderfully. Mixed it in my Kitchenaid mixer. Absolutely no flour adjustments needed. I dusted the baked loaves (4) generously with powdered sugar. Easy recipe and like ones I made years ago but less work! I'll be making it more often now. Thank you for bringing back a tradition.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

This stollen is delicious. Not too difficult to make, and disappears quickly!

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Babyfoot

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Reviewed: Dec. 29, 2006

Very delicious! My husband likes to bake breads and he made this and it was better than his grandfather's German recipe that had been used for years and years! He added dried cranberries, raisins, red and green candied cherries and slivered almonds. Drizzled the top with a sugar glaze(powdered sugar, milk and almond extract)and decorated top with red and green candied cherry halves on icing. He/I will always use this recipe every Christmas from now on! Everyone loved it. Thanks!

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Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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Reviewed: Dec. 25, 2006

Fantastic...i made this for Christmas and everyone loved it!

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WORSHIPWARRIORMT

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Dec. 11, 2006

I just made this and it was awesome! I only made two per batch and braided the dough. After it cooled I made the Butter Cream Frosting II from Allrecipes and frosted them, added some red and green colored sugar and a few more candied cherries. Very nice. I'm going to make some for Christmas gifts, but I will divide the dough into thirds. This was an excellent recipe!

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BENMIKESMOM

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Reviewed: Nov. 13, 2005

I couldn't even get it in the oven. Is it 5&2/3 cup of flour or 5, 2/3c of flour? If it's 5, 2/3 why not just say 3 cups? The dough was like soup and I was not able to knead it.

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Bethw

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Reviewed: Sep. 18, 2005

This sounds great! I have my own Stollen recipe here but I WILL try this one (substituting the candied fruit though)

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SPFROSTY

Cooking Level: Expert

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Reviewed: Dec. 24, 2003

This is pretty close to the recipe I have used for years from my great grandfather, a German baker. However, I must comment on one review so others do not try this. If you want stollen, you need to use cardamom. Nutmeg belongs in eggnog.

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DBDCOOK

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2003

I used 3 whole eggs instead of the eggs and yolks. This is a wonderful recipe but next time I make it I will add twice as much fruit. I put a glaze on it and decorated with green and red sprinkles. I used nutmeg instead of cardomon. This is good!

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SHELVEY

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Reviewed: Dec. 23, 2002

If you are using quick yeast in the jar the measurement is 2 1/2 tablespoons. Very nice dough.

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KATHIE LEE

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Nana's Christmas Stollen

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