That's a nice fruit-bread recipe, but that's no Stollen. The German in me is screaming right now, but I can't verbalize it, because I am feasting on delicious Stollen - the homemade kind with yeast dough and marzipan center. It's not dry. It's filled with delicious roasted almonds, rum marinated raisins and currants and little bits of candied lemon and orange peel. The dough is flavored with sugar and lemon peel and made with yeast, butter and eggs. After baking, the melted butter and powdered sugar crust helps it become the ultimate Christmas treat! Thanks for sharing the true taste of Stollen! Those of us with limited experience with the REAL stollen might start here and venture into other recipes suggested by our German baking friends. Happy Baking! Irene @ KAF

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