Stollen Update

So, Gropius and I made a recipe that produced two stollen loaves yesterday. Unfortunately, we mis-read the recipe and the first loaf was improperly sized (still delicious, but not as pretty as its twin). We included candied orange/lemon/citron peels, brandied cherries, currants, and marzipan in our version. We based our recipe from the one in Kaffeehaus by Rick Ro(d)gers. His recipe used dried fruits, but we went with the traditional European stuff instead. Here are some pictures of how it all turned out (these loaves won't last through Thanksgiving, fyi):


the one on the left is how stollen is supposed to look (the right one is trying to pass as German biscotti!)



big chunk of marzipan there on the right


YUM! I love Christmas......