A late entry. For Christmas I made stollen with a recipe that looked like it would produce something close to what I know from The Netherlands.

Dutch Regale's Almond/Rum Stollen

Well, I have picked up where I left off and am having a great time.

I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.

Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.

Since everyone here has so much experience and expertise, they might possibly be willing to share their thoughts on stollen.  Any and all thoughts appreciated.

Such as:

This is the first of this season's batch - the marzipan is shop bought and rather yellow!

Stollen, Tried and True sainsbury’s

12 ozs white bread flour, I use regular all purpose.
1/4 teaspoon salt
2 teaspoon yeast, (easy blend)
1/4 pint milk so this is 5 fluid ozs UK, and 4 fluid ozs U S.
3 ozs softened butter
2 ozs sugar
1 egg
2 ozs currants
2 ozs raisins
4 ozs sultanas (white raisins)

This stollen recipe is excellent. Wonderful. I baked it three times last Christmas season and have already baked a batch this year.

But is it authentic?

I have no idea.