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Christmas Stollen

Reviewed: Dec. 13, 2013
This is my 3rd holiday season making this stollen. I've tweeked a couple of things: I soak 1/3 c currants, 2/3 c apricots and 1/3 c golden raisins in brandy overnight and drain. This year I'm making my own marzipan (really easy!). Yes, it takes FOREVER to rise. A suggestion is to put it in the over with a pan of hot (about 110) water under. With all the fats and fruits, it's a slow rise. But, oh, so worth it!! I always double the recipe
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