Palo Brunch - Stollen

[rae519]

thanks for the recipe and I'll be making it shortly and let you know if I needed to add flour. How did yours turn out, by the way?

Rae

 

[Penny12]

How about that - I made mine yesterday too!

I had the same problem with the dough - with the current measurements it was very very sticky indeed - not much past cake mix! I added a bit of extra flour (maybe 1/2 extra cup) and sprinkled it <i>very</i> liberally when rolling which seemed to do the trick (next time I try it I won't add quite so much milk rather than add extra flour as I had a ton of dough!) but I still found it tricky to spread the almond filling evenly.

Bottom line - it tastes ok but definitely not up to Palo standards, hehe. However I felt I learnt a couple of things and am hopeful next time it'll go a bit more smoothly. I think I might also just skip the whole 'struzzle' thing too and just sprinkle with confectioners sugar - it made it look more like a crumble!

 

[MarkRG]

Just came back form Palo brunch, Stollen kicks butt! See I don't need to post the recipe tho. Gotta run, Incredibles to see.

 

[Disneyfan37]

DH and I loved the Stollen.I surely would like the recipe also!

Maria

 

[CRSNDSNY]

Has anyone tried to make the stollen recipe found here on this thread? If so, how does it compare to Palo's?

 

[mrsfuzzmo]

I had read so much about this "fabulous" stollen before we went on our cruise. I was disappointed, though that this stollen was not nearly as good as the people in my area of residence (German, Luxembourg heritage) make. It was very average. We eat stollen often and can find it in the stores regularly. Now, if you want something like it, but a polish recipe, my mother makes "pavatiza" and it is fabulous. It is similar to the stollen, but with more "filling" of nuts and flavoring swirled through it.

It is a family tradition and looks just like the stollen onboard, but with much more flavor. I will post the recipe if anyone is interested.

Mrsfuzzmo

 

[Mickeyhugger]

Yes, Mrsfuzzmo!

Please post the recipe! I think many of us here would appreciate it!