my mom was from germany and she never made stollen the traditional way. she would make sweet dough and add currants, walnuts, candied lemon peel and candied orange peel. as a kid, it was my job to dice the candied peel so you wouldn't have such large chunks. then my mom would bake it in a regular loaf pan. she really liked the inside of the stollen and you got more inside by baking in a 9x5! so maybe it wasn't traditional but i always loved it :)

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