I make this recipe once a year and freeze the loaves, doling it our over the course of the year. It is in the top 2 of my stollen recipes. I choose not to dust with confectioners sugar. I also choose to make the bread in foil loaf pans, it makes approximately 10-12 loaves. It is tradition in our family to have some kind of stollen with our Christmas breakfast. We toast it and slather it in butter...Yum! Martha says "Stollen's richness is similar to that of a brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to 3 weeks in advance".