Perfect Christmas Stollen

This is the recipe for 

the Avid Baker's Challenge.

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

I purchased

were disappointing.

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.

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