Nana's Christmas Stollen Recipe Reviews - Allrecipes.com (Pg. 4)
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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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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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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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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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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Reviewed: Mar. 22, 2000
My mom died before she could write down her stollen recipe. It has been over five years since we had it. After making this recipe, it was everything that I remembered hers to be.
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