Hello! I was attempting to make a stollen from scratch. I soaked fruit in brandy overnight. So I prepared the dough and folded in the fruit. Then put it in my proofing oven. My bread did not raise at all. My yeast was not expired, my mixer did the kneading. I was wondering if it could be the raw sugar I used instead of white sugar? I’m so upset that all that good stuff is wasted.

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