This bread is probably as good as any rich fruit bread or cake. The texture was good but I wasn’t too happy with the way mine rose (or didn’t, rather) as it moved sideways more than upwards. I thought it might have been because the eggs weren’t there to bind the dough, but looking at a lot of traditional stollen pictures, it seems like the stollen tends to be a bit wider than it is taller. I wouldn’t know, never having seen or eaten it before.
My verdict is based on the fact that we don’t like fruit breads very much, so I’m definitely biased here. For this reason I probably will not be making it again. We might have liked it better without the fruit but if I had to make a sweet bread of this type, I’d probably make brioche every time.
Please do not go by my opinion if you like dried/ candied fruit in your bread, as most of my friends have been raving about this stollen. I just realised that this is the first bread I am baking in a while so this is getting YeastSpotted! I’m also sending this to join the party at Taste Of Pearl City, where the 35th edition of Bread Baking Day is being hosted with the theme of “Bread With Dried Fruit”.
Christmas is gone but the festive season is still very much here. So let me wish you all happy holidays and a very happy, promising and peaceful new year. I’m giving away two books to two lucky people and I will ship worldwide. If you would like to try your luck, please leave a comment at that post.