Reviewed: Dec. 21, 2011

YUM!! Best recipe I've tried! But I cut the yeast to one Tablespoon of dry active yeast. Lovely texture & moist, but not too moist. I also used my KitchenAide mixer instead of the food processor, I'm sure the FP would have been fine, I just knew mine wouldn't hold 5 2/3 cups of flour. Spouse did miss the almond paste for the center, so I'll be using this recipe again next year with that addition.

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Reviewer:

Deb

Reviewed: Dec. 21, 2011

Very yummy. I only gave it 4 stars because the time and temp was off, and I added Almond flavoring.

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Reviewer:

Stephanie

Reviewed: Dec. 28, 2010

Even without much experience in yeast breads I found this recipe easy (time consuming, but easy) and it turned out perfectly. I used one packet of yeast and doubled the fruit. It made beautiful stollen I was proud to share with our friends.

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Reviewer:

Sidney's Mom

Reviewed: Dec. 25, 2010

Followed the recipe exactly except that I added a cinnamon/sugar mixture on top of the butter before I baked it. Great recipe. Thanks.

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Reviewer:

JAMISEA

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Cooking Level: Expert

Home Town: Seabrook, Texas, USA

Living In: Pensacola, Florida, USA

Reviewed: Dec. 18, 2010

I feel like i'm reading something wrong. I followed all the measurements exactly but there seems to be tool much wet ingredients or not enough dry. I didn't even have a dough it was more like a really sticky soupy blob...what did i do wrong?

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Reviewer:

hollylove

Reviewed: Dec. 16, 2010

Nice texture and very easy for a sweet bread. I added only dried blueberries, cherries and cranberries plus an extra 1/4 tsp of cardamon, baked at 350 for 25 min and sprinkled with icing sugar when fresh out of the oven. Delicious. I made 3 loaves and they were a nice size.

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Reviewer:

Reviewed: Dec. 28, 2009

Overall a nice recipe, but not quite what I was expecting. Most stollens I've had are quite a bit sweeter than this one, though the lesser sugar here is a plus on the health side. I doubled the fruit as other reviews suggested and am very glad I did! My family doesn't like candied fruit, so along with 1 cup raisins I used 1 cup dried cranberries, 1 cup chopped California slab apricots and 1 tablespoon fresh orange zest...Yum! We couldn't even taste the cardamom, so next time I will increase it to at least 1 teaspoon. I also like marzipan filling in my stollen; however, I didn't have any so I used 2 teaspoons almond extract in the dough instead. I completely agree with the previous reviewer in that 375 degrees was too high...my stollen was too brown with slightly burnt bottoms as well. Next time I'll try 350 degrees. Also, I too prefer the traditional sifted powdered sugar on top. A good basic recipe with a few changes...ended up with 4 medium-sized loaves which was good for gift giving.

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Reviewer:

Shae's Mama

Cooking Level: Expert

Reviewed: Dec. 23, 2009

I think this recipe was good, all in all. I didn't have a food processor, so I just added the dry ingedients to the wet ingredients. I also did not like the baking time, or the tempurature called for in this recipe. My bottoms were a bit on the burnt side. Next time I will bake at 350. I also did not use icing, because traditional stollen has dusted powdered sugar on top. I also added 1/2 C of chopped almonds as well.

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Reviewer:

Sra. Forsman

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Reviewed: Feb. 22, 2009

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

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Reviewer:

Jody

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

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! A word to the wise: keep checking the machine to see how the dough is rising. The next time I baked this, I dumped it out onto my floured board when it began to get out of control. Then just kept adding flour until the consistency was right. This is a good recipe - just not for cooks who freak out when the dough gets yucky!

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