I made this recipe last night and as soon as I tasted it, it was like I was back in Munich! I've been searching for a good stollen recipe for many years - every year I'd find another recipe that I thought had promise to deliver that flavor I love from the stollen I had several Christmas' in Munich. But until now, every one of those recipes disappointed and what was most frustrating was that they were all yeast doughs that were multi-day ordeals, so when the bread came out of the oven and tasted nothing like what I wanted, it took too much time and money to go back to the drawing board. I saw this recipe and I thought why not - it sounds good, it's got all the components I'm looking for and it's a quick bread, so if I don't like it, I can try something else. The only change I made was to soak the fruit in brandy overnight and I also added a teaspoon of almond extract. So now I have my stollen recipe - this is the one and I can't wait to share it with my mom (if there's any left). Give it a try!

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