I'm too late, too. Dang job!

You could have made muffin stollen or English stollen by patting the dough out to 1/2" thickness, then using a biscuit cutter or an empty tin can to cut circles. Let the circles rise slightly (about 1/2 hour), then place them two inches apart in a skillet that's been heated over medium-low heat. An electric frying pan set at 300 degrees works well for this. Lay a piece of foil loosely over the top of the skillet to help keep the heat it without too much condensation forming. Allow the muffins to cook for five minutes, then peek at their bottoms--if they're evenly golden, flip them over and let them cook until done, about 10 minutes total.

My oven broke on Christmas Day, two years ago. Fortunately, it broke in such a way that instead of it not turning on, it wouldn't turn off! I cooked all day, then Mr. T just cut off the gas valve to it. Then we bought a new oven, because it was so old and rickety, it wasn't worth fixing. The new range is amazing and has given me so much pleasure, so it turned out not to be such a bad thing after all. But I agree. Disasters do have a way of occurring at the most inconvenient times. I'm fascinated with what you end up doing with the stollen dough. I'd put it in the refrigerator immediately, to keep it from over-rising. But I see many hours have passed. Would love a follow up report! ;o)

yup, already shaped and let rise. Freezing isn't a bad idea. I could take it home for Christmas and then bake it there. Maybe I'll try one of the smaller loaves in the dutch just for kicks.

Ovens seem to break at the most inopportune times! I'd go find a friend/neighbor with a free oven. Maybe an impromptu xmas baking party??

What stage are you at? Did you shape it already? I wonder if you could freeze this dough?

it's a yeast bread. No toaster oven. Keeping thinking I should get one but never really needed it until now. This is such a kink in the day.

You don't happen to have a toaster oven, do you? Or better still, convection TO. I've had great success baking in mine, depends on size, of course.

Good Luck!

Yikes! Is it a yeast-bread stollen or a baking powder stollen??