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My mother always made Poppy Seed Stollens at Christmas time, they were always a special treat. They were extra special to receive when I was deployed to Antarctica when I was in the Navy. Do you happen to have a recipe for them, being she is no longer here to teach me how to make one. I still have her old hand grinder that dates back to the 1930's. I want to try and make one. Thank you for your response .
As I gathered the ingredients to make this stollen today, I realized that there is no amount listed for the butter in the dough. How much is necessary?
Hi, Carolyn. Happy new year. We are a little confused. The recipe lists 1/4 cup of butter for the stollen.
Always be sure to account for differences in pan sizes when considering cooking time. For example, if a recipe calls for using an 8–inch round cake pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan. (Use a toothpick inserted into the center of the cake to test for doneness.)
Thank you for christmas cake recepies and wish you a merry christmas and a happy new year 2019
Dear editors,I live in Berlin and here stollen is baked weeks before Christmas and the stored in a container.When eaten warm,as stated in your recipe,it will not taste as good because all the spices and ingredients have to be given time to mingle.You can use raisins or almonds or even poppy seeds as they do in the city of Cologne.There are many variations but Stollen is never eaten right after baking.