Stollen first attempt with tweaked recipe
I was trying to find a 8 hour or less stollen, and found one on the net.
It was 2 cups flour, 1 cup starter, 1/4 cup oil 1/4 cup honey 1 tsp salt and fruit soaked in brandy.
the orginal recipe called for mix, 4 hour rise and bake. I was not thrilled by the picture so I mixed 3 hour proof, stretch and fold then 2 more hours and another stretch and fold (it was super sticky) and then another 2 hours it was so sticky I could not finger test if it was proofed enough, but filled my cake pan nicely, so I baked it 40 mins and came out nice.
There was evidence of a final quick rise, and the crust was so ..oh not chewy but not crusty but both if that makes sense. I guess another few hours proof would not have gone atsray but I cut it hot, but had some good holes in it.