I didn't know there was such a thing as bad stollen - I've only had homemade, never from a store. It imakes me sad that bad ones are floating around. I have always used the version from Beth Hensperger's book with great success; but this quick cakey version is a really nice variation (how could any food with ricotta in it be bad?). I didn't have the buttery dough flavor on hand, but I was still happy with the result.

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