Stollen bread on Magic?

[cseca]

The stollen used to be outstanding but they changed the recipe. I only saw it in Palo a few weeks ago, but it is now coated in sugar with some fruit throughout the dough. It's way to sweet now, IMO. I was disappointed.

NOOOOOOOO!!!!!!!
Tell me it isn't so.....
why do they mess with a good thing?

 

[cseca]

We were on the Magic Christmas week and, yes, the stollen bread was at goofy's galley.

oh oh oh... did you have some? Was it the old version or the new version?

 

[itutorfortravel]

The stollen used to be outstanding but they changed the recipe. I only saw it in Palo a few weeks ago, but it is now coated in sugar with some fruit throughout the dough. It's way to sweet now, IMO. I was disappointed.

when we were at palo last week, they had two different versions of the stollen bread, one with fruit and one without. i had the one without and i didn't find it to be overly sweet...i thought it was great! the version having nuts in it did not appeal to me so i didn't try that one.

 

[cseca]

when we were at palo last week, they had two different versions of the stollen bread, one with fruit and one without. i had the one without and i didn't find it to be overly sweet...i thought it was great! the version having nuts in it did not appeal to me so i didn't try that one.

aaahh... that's a much better news... ... Thank you!

 

[allears]

They had it at Palo brunch last week on the Magic. Our server Andrea suggested having it with a dollop of whipped cream and some berries...whoa, she was right - it was sooo yummy!

We were told the same thing by our server Annie-Marie a few years ago and it has become one of my all time favorite food experiences on the ship. I didn't realize it might be available at Goofy's Galley or Cove Cafe. I was resigned to have it only once (well multiple times at one sitting) at Palo. I will be hunting for it when we cruise at the end of the month.

 

[ehagerty]

I don't have a picture of the stollen on the buffet, but here is the bowl of berries:

A small mountain of FRESH, real whipped cream:

Having heard so much about the stollen, berries and cream, I made sure I tried it on the May 23-30, 2009 Magic Cruise Palo Brunch.

I don't know why, but I almost always prefer my bread toasted.



Here's the thing - Palo's stollen was more like a Sally Lunn bread than a true German Stollen. The "lady next door" to my family when I grew up had emigrated from Germany after WWII. Every year she made a Christmas stollen for - well many people - but my mother always got one. My mother has been making them from Frau Schwabe's recipe since the 1960's - and it is nothing like what they serve at Palo's. I like both Sally Lunn bread (I make it all the time, and enjoy it toasted at the Grand Floridian Tea) and stollen. Just wanted to add information to align expectations from the comfort of the internet this evening - I am between waiting to watch the Sabres game and flying out tomorrow am for a 7-night on the Magic.

In summary - if you are from Germany and had hopes for homemade Christmas stollen, guess again. If you are from elsewhere and enjoy a lovely, light, rich bread, Sally Lunn (Palo stollen) is also excellent.

In anticipation of "there are many stollens" - I frequent a local, German sausage (almost weekly) store that imports many products from Germany. The stollens for sale look like what my mother makes.

Other Palo Brunch links
Palo Brunch - May 24, 2009 - Part #1
Palo Brunch - May 24, 2009 - Part #2
DVC Member Cruise Chapter - Palo's Brunch - Part #1
DVC Member Cruise Chapter - Palo's Brunch - Part #2

 

[cseca]

ehagerty, eat some stollen for me!!!
Have a great vacation!

 

[*Chrissi*]

.
In summary - if you are from Germany and had hopes for homemade Christmas stollen, guess again. [/URL]

And my dreams of having everyday German stollen on my 14 night cruise just burst like a bubble.

Auf Wiedersehen.

 

[CRSNDSNY]

when we were at palo last week, they had two different versions of the stollen bread, one with fruit and one without. i had the one without and i didn't find it to be overly sweet...i thought it was great! the version having nuts in it did not appeal to me so i didn't try that one.

When I was at Palo brunch for the 12/12 cruise, Andrea our Palo server made it sound like they just went and changed it all together. I didn't have the option of the other recipe. I LOVED the old recipe and was severly disappointed with the new one. Perhaps others were too and they are now offering both to see which is more popular?

I hope this means the old recipe is coming back!

 

[cseca]

And my dreams of having everyday German stollen on my 14 night cruise just burst like a bubble.

Auf Wiedersehen.

Chrissi, try it anyways
You never know, maybe you'll like it.
I've tried the traditional Stollen before and unfortunately it wasn't my taste (maybe I just had a bad version or something), that's why I was pleasantly surprised to LOVE the DCL version.

 

[mouseears1]

I had it at the Palo brunch and it was yummy

 

[ehagerty]

Had brunch on Thursday. Both versions available. Both very good. Server (Igor) explained what was the equivalent of the "new coke" introduction - a chef from Epcot visited Palo - suggested introducing more traditional stollen - guests balk, wanting "other" (simple, Palo-original) stollen - Palo accommodates by producing both, etc.

All good for the customer - you now have choices:
1.) Original Palo stollen (basically, Sally Lunn with some almond paste)
2.) More traditional stollen (basically, spiced, fruit cake)

Both are good. I really appreciated the more flavorful, complex, traditional stollen (something I don't currently make at home).

No offense to the pastry chef, but I can make a decent Sally Lunn (brioche, etc.) at home in my breadmaker - so, having tried it once (see picture), I never took up stomach-space or calories with it again......

 

[CRSNDSNY]

Wow! Very interesting. I'm glad to know, though, that the original is back in rotation. IMO, it is so much better. The newer version is too sweet.

 

[cseca]

Had brunch on Thursday. Both versions available. Both very good. Server (Igor) explained what was the equivalent of the "new coke" introduction - a chef from Epcot visited Palo - suggested introducing more traditional stollen - guests balk, wanting "other" (simple, Palo-original) stollen - Palo accommodates by producing both, etc.

All good for the customer - you now have choices:
1.) Original Palo stollen (basically, Sally Lunn with some almond paste)
2.) More traditional stollen (basically, spiced, fruit cake)

Both are good. I really appreciated the more flavorful, complex, traditional stollen (something I don't currently make at home).

No offense to the pastry chef, but I can make a decent Sally Lunn (brioche, etc.) at home in my breadmaker - so, having tried it once (see picture), I never took up stomach-space or calories with it again......

Welcome back!!!
Ooooohhh... could you make some sally lunn bread and send it my way?

Thanks so much for the update. Do you by any chance remember seeing it at GG?

 

[calmpets]

If anyone is interested, I found the original stollen bread recipe: magicalkingdoms.com/cruise/recipes/index.html. It's under the Various Restaurants section.