The stollen I enjoy each holiday season is not homemade. It's an import from Germany that's filled with raisins and marzipan, and because of its long trek it can also be described as - dry. I've come to love the flavor of this bread and count its virtues instead of its imperfections, however, I felt like I was missing out on something. This year I wanted to taste fresh stollen.
I was fully on board to make the traditional version which requires yeast and all the time constraints that come with it - until I found a recipe for 'Easiest' stollen from King Arthur Flour. I read the instructions twice through and returned my bag of SAF Red to the refrigerator.
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