I´d searched for recipes of Stollen for months on NET, but i´d choosed those original from Dresdner Germany. On that original recipe i´d mixed sugar with a rind of lemon, and processed at a mixer. I´d not used Fiori di Sicilia as you suggested. I´d added 2 tablespoons of Jamaican Rum where the fruits rested for one night. This is fundamental to the best results. I´d never used ricotta cheese, but only some tbsps of milk to turns the dough silky. At Dresdner there is an annual Stollenfest and the cake is sold there, 4 to 5 weeks before Christmas day. This antecipation of Stollen delivery is to give time to Jamaican Rum been dissolved into all bread crumbs when Santa Claus arrives!!!!!! This is a SUPERB delicious bread, one of my favorites here!!!!!

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