Stollen

Recipe courtesy Betsy Oppenneer

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5

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  • on January 05, 2012

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    This lovely stollen has replaced all other holiday treats at our house. We start right after Christmas by setting dried fruits to soak in liquer in the pantry, and home-candied peel to soak in the refrigerator. We make marzipan when almond meal is commercially available during the holidays. We make our stollen with the highest quality organic flours, butter, milk and honey, and it shows in the product. Do try to start early and make your own candied peel or fruit, as the results are far superior. Thank you, Betsy, for sharing your recipe.

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