I thought I didn't like stollen until I tasted it at a CIA class I took a few years ago. Since then, I've been a convert. Nothing is better with a cup of hot tea than a slice of homemade stollen dusted with confectioners' sugar. I posted the recipe quite a while back, so I thought it was time for a reminder to those of you who are gearing up for your holiday baking. My only problem with making stollen is my intentions are always good--I MEAN to let it sit long enough for the rum to develop the flavors and I MEAN to give most of it away. But it's so darned good. Make some, and judge for yourself!
Here's the link to my original post; you'll find the recipe there.