Comments on: Stollen

By: Lauren

Lauren — Sun, 18 Dec 2011 20:07:38 +0000

Hi Katherine,
Sounds like you are a stollen expert now! I’m glad you had success with the recipe and enjoyed the end product Merry Christmas and happy baking!

By: Katherine

Katherine — Thu, 15 Dec 2011 03:33:24 +0000

I’ve made it twice now. The first time I followed the instructions to the letter and on the second prove (for about an hour) it went sideways rather than up. Hence when I baked it for 35 minutes it was rather on the darker side of brown. So the second attempt, I split the marzipan and dough and made 2 stollens. They too spread but not so wide. This time I cooked them together for 25 minutes and they were perfect! I don’t think I’ve ever tasted better (even if I do say so myself). Thanks for the recipe.

By: Lauren

Lauren — Wed, 22 Dec 2010 22:48:06 +0000

Hi Anne-Laure,

Thatâ€™s no good you had trouble making the stolen! How was the end result? Depending on the gluten and moisture content of the flour you were using, the size of the egg and the humidity in your kitchen, the dough may very well have needed more (or less) flour than the recipe states. The best thing is to add little by little until you reach the right consistency. Thanks for reading and have a very Merry Christmas!

Lauren.

By: Anne-Laure

Anne-Laure — Fri, 17 Dec 2010 14:46:24 +0000

Hello Our Kitchen Team!
I’m making your beautiful stollen (which look a lot like a gorgeous brioche); The dough is proofing right now and I have to admit that I had a little trouble while making it : I had to add over 50g of flour to make it stop sticking! I guess my egg was too big. Anyway, I’ll let you know the result, thanks for your beautiful recipes
Anne-Laure

By: Miriam/The Winter Guest

Miriam/The Winter Guest — Sun, 03 Jan 2010 18:48:58 +0000

This stollen looks wonderful, even though I think I won’t eat for one month…