My German grandmother made this yeasted fruit bread every Christmas and when the rum-soaked fruit hits the dough, the smell bring me right back to being a little girl. She never had a recipe written down, so after 3 years of tweaks, I think I have it just right. Stollen is traditionally made with glace cherries and candied citrus peel in addition to dried fruit, but I prefer my favorite dried fruits and a good does of rum. The sweet buttery dough flavor is optional, but adds something special. I buy mine every two years from King Arthur Flour.

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