Advice for not-risen stollen dough
I noticed a post re. this very subject of not rising dough. My situation as it stands...
The sponge was fine, bubbly and doubled. I mixed all - first time to do this - with my mixer from paddle to dough hook. Put all this in the bowl in a warm place for rising. After an hour, nothing! Not sure how to proceed with this. Should I give it more time or cut my loses and go buy a stollen for Christmas? I really don't want to throw out this fruit, nut and time intensive bread dough if I can just give it more time. Help!
The dough is not very fragrent or frankly tasty. Should it be?
I live at altitude (5280') which often requires some adjustments. I made none this time. I look forward to any advice. Thanks, Claire