Comments on: Dan Lepard’s Stollen Recipe

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By: Oggi

Oggi — Fri, 09 Jan 2009 04:03:40 +0000

Wow, what a beautiful stollen. I can’t remember the last time I baked stollen…I just buy the ones from Germany every Christmas season. I might have to try this recipe, looks really good.

By: Glenda

Glenda — Thu, 08 Jan 2009 14:00:02 +0000

Really enjoyed how you made this, good wonderful! Thanks.

By: Vera

Vera — Thu, 08 Jan 2009 02:10:01 +0000

This one is “must try”. Honestly, Jude, you’ve got an amazing collection of interesting recipes that I’d like to make.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 07 Jan 2009 05:46:48 +0000

Yum, I’ve always wondered how they got the marzipan in there. I love the powdered sugared crust.

By: lisaiscooking

lisaiscooking — Mon, 05 Jan 2009 22:04:32 +0000

I just acquired a couple of Lepards’ books, and I’m looking forward to cooking from them. Your stollen looks amazing!

By: Mary

Mary — Fri, 02 Jan 2009 15:46:36 +0000

Dan, this looks spectacular. A moist stollen is hard to come by. Thanks for sharing your recipe.

By: YeastSpotting January 2, 2009 | Wild Yeast

YeastSpotting January 2, 2009 | Wild Yeast — Fri, 02 Jan 2009 14:43:59 +0000

[...] Dan Lepard’s Extra Moist Stollen [...]