I make stollen every year for my extended family - usually getting up early on Christmas Eve to bake all day and gift them that night. I decided to start early this year, I've got the first batch rising right now, I'll have to try yours some other time. But my family won't consider it stollen unless it's a sweet yeast bread! I did tweak my grandmother's recipe though by adding the dried fruit to the dough rather than just sprinkling raisins and nuts on top of the almond filling (I used almond paste by mistake one year, what she always used was Solo Almond pie filling), and I let it rise a second time (she only let it rise once).

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