In the better late than never category, I baked my first ever stollen tonight using Peter Reinhart's recipe in The Bread Baker's Apprentice. I made up some of my own almond paste, using ground almonds, confectioner's sugar and Karo light syrup. I am resisting the urge to sample this until Christmas.
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Looks like a Stollen!
Merry Christmas!
Mini
Thank you, Mini - actually the stollen didn't make it untouched until Christmas. My husband and I sampled some this morning with our tea - yumm!
doing the 6 week wait in a tin on the back patio. 2 more days and we will have a look :-)
You just can't hold back from a little taste :-) Heck, I ate a whole one for Thanksgiving by telling everyone that it tasted like a real old dried out fruit cake and it worked! Had it all to myself pretty much.
Merry Christmas
The best really dry fruitcake one could have - all to yourself -:-) Tomorrow (heck, later tonight with tea) I'll just have to have another taste.
Yours is a great looking stollen. I have made mine the first time also, based on Nellapower's popular recipe. I just tried a slice of it this morning after "aging" the loaf for a few weeks. It is fantastic. Now I feel confident that I can bring the other loaf to my in law for Christmas!
Michelle