This is the recipe for
It was a real learning experience.
Growing up Stollen was not on
our Christmas table.
I have been intrigued since eyeing Stollen
in a delightful bakery years ago.
The few store bought ones
Very hard, dry and tasteless.
The recipe calls for soaked dried fruit.
This fruit has been soaking
in rum for so many years
I've actually forgotten the exact number.
It was intended for fruitcake.
I'm not sure why,
other than making two mistakes,
why the dough was so wet.
I poured all the flour into the sponge
instead just one half cup.
Also I had to pull it out of the "proofing" microwave box
and add a forgotten egg yolk.
I used White Lily flour and am
not sure if that affected the dough.
It was more of a thick cake consistency.
It is tasty though!
Very tender crumb.
The almond paste center is amazing.