Ah, Roxanne, I am thrilled about this! Stollen is such an unassumingly delicious little treat, and you nailed it… It’s wild to fathom how something like thhis can improve, but I just find it does, the next day. That said, it’s good enough that there’s no need to wait, whatsoever.

That’s a great idea about the almond paste! I have made it, and you’re accurate about its simplicity. I sometimes forget that some products are just moch more easily accessible here (and cheaper) than they are in other places. Sharing a recipe for that can definitely be something to do early next holiday season, merci 🙂

Anyways… If I may make a suggestion? Another two stollen are in order. With warm milk this time. Enjoy!

I had to make my own almond paste as every place in our small city had sold out. I really encourage you to include a recipe for this as a) it is very easy to make and b) incredibly delicious compared to commercial versions. (Although there is currently enough almond paste in the fridge at this moment to make another two Stollen, it’s existence is constantly under threat of being consumed as it is.) And I imagine that it did not hurt at all that the dried fruit (lemon and orange peel, dried cranberries, dried tart cherries, some golden raisins, and candied ginger) actually soaked in the kirsch for 3 days prior to being worked into the dough.

I did have a little trouble getting the dough to rise, as I forgot to warm the milk before adding it to the egg, etc. Everything else was at room temp. I suspect this delayed the rising process, so I have made a note to warm the milk prior to adding it the next time. And there will be a next time!! Thank you for yet another absolutely fabulous recipe!

Some call it fate, Thomas! I guess I’d call it that too 🙂

Please enjoy the recipe, I have to make one soon as well, direct wish from my husband. Merry Christmas to you all 🙂

Merci, Liesl! So glad this stollen will become part of your holiday traditions. Best wishes to you and yours 🙂

That’s a tough question, Ingrid. The problem I find with “gluten-free” is that many products that should be GF aren’t, during the course of manufacturing with additives. That said, all the fresh nuts and almond paste I use is gluten free. And after some research there are gluten free brands of candied fruits that exist as well, but finding them may/may be the issue. I struggle to imagine what one could replace the candied fruits with to keep it remotely authentic, so the best bets is finding those elusive GF candied fruits.

If I think of anything else, I will definitely let you know. My containers are already gone to recycling or I’d check for you, but I’m almost certain the ones I use are GF.