This is a great recipe. It's the first time I've made Christ-stollen myself, and it came out beautifully. I used currants, golden raisins, dried cherries, and candied orange peel (only about 1/2 cup, not 2/3) as my fruit; the currants, raisins, and cherries were soaked in brandy for about 15 minutes, then drained and incorporated. I also subbed in 1/2 cup fresh whole wheat flour for 1/2 cup of the white flour (which was King Arthur All Purpose, not bread flour). About the only other modification I'm going to make next time is to try and roll my almond paste into a sheet and roll it more into the dough so that it streaks the dough more.
The only reason I gave the recipe 4 stars and not 5 is that the timing given in the recipe is misleading. This is not a 3-hour recipe, and if you only give the dough an hour for the first rise, it's not going to double, even if your house is toasty. That's simply how sweet, milk/egg/butter breads are, and I think this is the problem some reviewers have run into. So give it longer on the first rise (I gave it about 2 1/2 hours) and on the second (an hour or so rather than 40 minutes). It is worth the wait. Oh, and use a stand mixer to start the kneading if you can--it makes it so that you can stick closer to the flour amounts given.
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This is a great recipe. It's the first time I've made Christ-stollen myself, and it came out...