Stolle de Nöel

When forming this dough into a loaf to bake in the oven, please note that the traditional flat shape given here is the best for the density of this bread. The dough is rich in butter and dried fruits with a rather firm, dry texture. It is very easy to shape. Think of it as a great big Parker House roll. Stollen keeps perfectly for two weeks at room temperature well wrapped in plastic. Cut the loaf into thin slices to serve with hot coffee spiked with a liqueur, eggnog, or hot mulled cider.<