Stollen

This stollen recipe is detailed and fairly easy to follow. The end product is very good. I have not tasted other stollen recipes, but I thoroughly enjoyed this bread. The inside was very close to panettone, but denser since it doesn’t have the 12 hour raising period that panettone has.

The recipe calls for 2 cups of slivered almonds or 8 ounces of almond paste. I decided to use slivered almonds, since I had almonds on hand. I roasted them and then slivered them. I only ended up using 3/4 cup for each loaf since the roll was overflowing with almonds. I am not sure why except that maybe I didn’t have the same amount of dough that the recipe expected.

At first I thought it would have been better to use almond paste for the flavor, but then again when I actually tried the stolen I really enjoyed the crunch. Next time I will make sure to scatter the almonds a bit more and roll the dough a bit tighter, since all the almonds were in the same cavity in the dough and when slicing, almonds fell out. Next time I might even try ½ almonds for the crunch and ½ almonds paste for the extra almond flavor.

The stolen was very tasty and I enjoyed it every morning with some coffee or tea for breakfast.