I went off on a spree this year and changed the flavor and fillings for my annual Stollen. This one is more Italian flavored than German. I think it is also the best one I've ever made and I've made hundreds. Baking at 7,000 feet is a challenge and I altered my original recipe to compensate for what I perceived as faults in previous attempts. The newer ingredient list is as follows, Italian diced glaceed fruits, raisins, sliced dried apricots and pine nuts! But the best additions of all are the grated peel of an entire large navel orange and Fiori di Sicilia! Amazing transformation of flavors.
Merry Christmas one and all.......
