Stollen in Germany
I see that you recommended Christmas Stollen again (as in 2014). I have some remarks on it, having lived in Germany since 1969, and baked Christstollen many times.
1. No German I know has ever toasted Christstollen.
2. When the Stollen comes out of the oven it's rather dry. It's usual to wrap it in aluminium foil, then leave it in a cool place for 3-4 weeks, then it gets much softer and less dry, as well as tasting better.
3. The butter makes the dough very heavy - it helps to put it in the oven with only the light on, mine heats up to about 32°C. At room temperature it hardly rises
4. After unwrapping the Stollen one can als paint it with melted butter and sprinkle it generously with icing sugar