Hi, I was wondering if anyone knows a site with a good recipe for Stollen? My first attempt was with a recipe that used volume measurements (cups, teaspoons, etc.). I found it too "loose" and had trouble controlling the moisture content in the soaked dried fruit.

The second issue I ran into was the temperature of the dough when the butter is mixed with the dough. My dough came closer to a biscuit than a yeast break.

Thanks in advance!

Sid