What a lovely looking stollen-like bread. I'll give it a try when I want the stollen taste without the effort. BUT, it's not my Greman Nana's stollen! Not even close! Hers is rolled very thin, sprinkled with brown sugar, butter, nuts, cherries (I add apricots and almond paste) and rolled up, formed into an oval, slashed half way thru with diagonal cuts, and baked. The top is drizzled with icing, chopped walnuts, and dotted with maraschino cherries. It's a HUGE thing of beauty! The consistancy is not crumbly, but it is firm. Firm enough for toasting the next day. Nothing beats toasted buttered stollen. Can't wait to make it. I taught my 16 y/o daughter, and she used it as her final exam for culinary class (had to make it in front of the class.) She got an A!! Thank you Nana, wish she was here but her stollen lives on in yet a new generation. Thanks for the great description, Cindy - wish I could sample it in person! PJH

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