This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.—Taste of Home Test Kitchen, Greendale, Wisconsin
This moist and tender loaf boasts a mild beer and caraway flavor that can hold its own with hearty soups and chili. But surprise! “It’s also yummy spread with ham salad or cream cheese and assorted jams,” promises Janet Newmyer of Wilber, Nebraska.
"Making this stollen has become a tradition for our family," writes Rebekah Radewahn of Wauwatosa, Wisconsin. "Our family, friends and neighbors look forward to it every Christmas. We like it because it does not contain the usual candied fruits and citron called for in other stollens."
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
We always knew it was Christmas when my mother-in-law sent us a German stollen. Now, our grown children continue to have stollen for the holidays. My daughter-in-law shared this recipe that doesn't use yeast.
When Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.