Hello Nicole,
We would advice to make notes of what went well and what to adjust next time. To get to that fluffy stage, you really need to make sure the dough is well risen when you take the stollen to the oven. A warm draft free place is what you need to create. Years ago I made a very good stollen by letting it proof on the floor with underfloor heating. I did not have anything else at the moment I could use at that time, because the oven was already in use. But a slightly preheated oven (then turned off of course) that has a nice warm ‘climate’ is a very good place for proofing.
Hope you will make it again and it will only get better as you make it your own!

Have a wonderful 2024

Here is the conversion for you:

250 g all purpose flour (we use French type 55) / 2 cups

135 g lukewarm milk* / 1/2 cup plus 1 tablespoon

7 g instant yeast or 21 g fresh yeast / 2 teaspoons plus 1/4 teaspoon instant or 3 x that amount fresh yeast

5.5 g salt / approx 1 teaspoon

1 egg yolk

40 g butter, softened / 2 tablespoons plus 2 (heaped) teaspoons

15 g ‘sweetener'(orange and lemon zest sugar) / 1 tablespoon plus 1 teaspoon

180 g dried fruits equal parts, raisins, currants, cranberries, soaked and dried / this is hard to convert ‘guestimate 2 cups

150 g almond paste combined with 1/2 a small egg or one egg yolk / 1/2 cup plus 2 tablespoons

Hope this helps you.

Merry Christmas and Happy Holiday baking!

Sorry, Dorcas, we do not have much experience with gluten free baking. So we hope you can give it a try anyway and let us know how it goes.

Hope it will be a success and delicious too!

We would advice to not refrigerate the stollen as bread will go stale the quickest in the fridge. Store it in a bag in an airtight container in your kitchen or if it takes more than 5 days before you eat it, freeze the bread and take it out an hour minimum before use to thaw.

Merry Christmas

Here is the conversion for you:

250 g all purpose flour (we use French type 55) / 2 cups

135 g lukewarm milk* / 1/2 cup plus 1 tablespoon

7 g instant yeast or 21 g fresh yeast / 2 teaspoons plus 1/4 teaspoon instant or 3 x that amount fresh yeast

5.5 g salt / approx 1 teaspoon

1 egg yolk

40 g butter, softened / 2 tablespoons plus 2 (heaped) teaspoons

15 g ‘sweetener'(orange and lemon zest sugar) / 1 tablespoon plus 1 teaspoon

180 g dried fruits equal parts, raisins, currants, cranberries, soaked and dried / this is hard to convert ‘guestimate 2 cups

150 g almond paste combined with 1/2 a small egg or one egg yolk / 1/2 cup plus 2 tablespoons

Hope this helps you.

Merry Christmas and Happy Holiday baking!

The stollen is placed on an oven tray lined with some grease proof baking paper or a baking sheet.

Enjoy your stollen baking!

Thank you 🙂
Comma added.

Have a nice autumn and Christmas Season when time comes and greeting from Finland 💖
Titta

I made a couple of stollen using this recipe but used levain / sourdough and no yeast at all. The result was great! No sour flavour, quite the oppositie. Probably because the dough has sugar in it. Very thin and soft crust, just how it should be. You would not be able to tell it was made with sourdough. Starter 10% of the flour weight and 12 hours proofing outside the fridge right after adding the raisins.

Someone actually asked this question below, at least assuming you meant imperial:
“250 g all purpose flour – 0.55 pound

135 g lukewarm milk* -4.76 ounces

7 g instant yeast or 21 g fresh yeast – 0.25 ounce / 0.74 ounce

5.5 g salt – One teaspoon or 0.2 ounce

1 egg yolk

40 g butter, softened – 1.4 ounce

15 g ‘sweetener'(orange and lemon zest sugar) – 0.5 ounce

180 g dried fruits equal parts, raisins, currants, cranberries -0.4 pound

150 g almond paste – 0.33 pound

Hope this is what you are after. We have a handy multi converter that converts weights from grams to pounds and ounces, plus other handy conversions for baking, like yeast and temperature, should you need it:
www.weekendbakery.com/cooki…nversions/”

Agree with Christine in every other aspect.