I have been brought up on Stollen during the Christmas Holidays and to be honest, the best part was the crust of melted butter and powdered sugar.

The dough itself always tasted a bit dry - ok, the last time I ate Stollen was while East Germany was still behind the wall and Grandma might not have had all the good ingredients. 

Anyway, after reading the recent posts here re panettone, I found a great recipe in Suzanne Dunway's book "No Need to Knead".  Before I try this though, could someone tell me if the average panettone is moister than a Stollen ?   Also, where would I find the candied orange and lemon peels or Zitronat ?

Thank you all,

Anna