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ediej1209

Stollen question

I made Stollen yesterday, for the first time ever. It came out OK, but not fantastic. I used candied cherries and pineapple, dried currents and pecans (yeah, I know, traditionally it should be almonds but I forgot to get them and pecans are what I had on hand.) I think it would be better with a little orange flavor. Would sprinkling a citrus liqueur onto a piece of cheesecloth and wrapping the loaf for a couple of days make the crust "funky"? What would be the best liqueur to get for this?
Thanks,
Edie

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