Reviewed: Dec. 14, 2007

Made this today for a catering event at work. It was great! I used apricot and dried cranberry's since that was the only dried fruit I had. Many compliments. I will use this recipe again. Thank you for sharing it.

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11 users found this review helpful

Reviewer:

Rebecca Milliner

Cooking Level: Professional

Home Town: Fulda, Hessen, Germany

Living In: Hornell, New York, USA

Reviewed: Feb. 8, 2007

Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well, I made it for Christmas for the whole family (And we haven't had my grandma's stollen sinced she passed away in 1997). It was a hit! I followed the recipe exactly but added 2 cups raisins. So tender and flaky with a hint of lemon.

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19 users found this review helpful

Reviewer:

Sweet Apron

Cooking Level: Expert

Reviewed: Dec. 5, 2006

Finally someone who bakes a German Stollen like my German Mother (Yes she was born ans raised in Germany) taught me. I've had discussion with people who tried to tell me it wasn't authentic. But then, it isn't the Dresdener Stollen is it?

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20 users found this review helpful

Reviewer:

barbriba

Reviewed: Nov. 5, 2006

it's not frosting that you put on top, it's powdered sugar with a bit of lemon juice mixed. And it's just a very thin layer which makes it just right.

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12 users found this review helpful

Reviewer:

andrea

Reviewed: Jul. 20, 2006

My whole family liked this bread a lot. It didn't rise as much as I would have liked it to, but i think that was my own fault. I put the milk mixture in with the yeast while it was too hot i think. Next time I might add more nuts and raisins. An awesome bread.

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7 users found this review helpful