![\"\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/12\/stollen1.jpg\" "\\"stollen1\\"")
<\/a><\/p>\nThe 2010 December Daring Bakers\u2019 challenge was hosted by\u00a0Penny of Sweet Sadie\u2019s Baking<\/a>. She chose to challenge Daring Bakers\u2019 to make Stollen. She adapted a friend\u2019s family recipe and combined it with information from friends, techniques from Peter Reinhart\u2019s book………and Martha Stewart\u2019s demonstration.<\/p>\n The dough for the stollen was quite easy to prepare and work with. \u00a0While I was given the option to let my imagination run wild in what I added to the dough, I just used cranberries and sliced almonds. \u00a0As a new mom I decided it was OK for me to opt out of making the candied citrus peel. \u00a0It would have been quite nice in this bread though, so I wish I’d taken the time to make it.<\/p>\n I used orange juice instead of rum to soak the cranberries and it was a good substitute. \u00a0The citrus flavor was subtle, but nice. \u00a0If you’re really into citrus then definitely use the juice, more zest and the candied peel as well.<\/p>\n I froze half of the wreath and plan to bring it down to my parents for Christmas. \u00a0The other half I have been snacking on over the past week. \u00a0It is incredibly tasty toasted with a little spread of butter. \u00a0Now, the only issue I had was the bottom of the bread. \u00a0It was beyond browned. \u00a0It was beyond dark. \u00a0It was burnt. \u00a0Solution? \u00a0Slice off the bottom before enjoying!<\/p>\n You can find the recipe and photos here<\/strong><\/a>. \u00a0Merry Christmas!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n