It has been over a week with the stollen being wrapped in cotton and sealed in its tin coffin where the back porch would be if we had one. Instead we have a covered patio. So we took it out, leaving its sister to ripen until the next Holiday and decided to gussie it up some to be traditional - a non traditional Brownman trait. Here it is naked but looking like a million dollars on a pretty 50 cent Goodwill Stollen Plate.
Then we buttered it up with a pastry brush.
Then, taking a cue from a fine Fresh Lofian Baker suggestion, gmabaking, we decided to make a lemon juice and powdered sugar glaze to sprinkle off a spoon for decoration.
Then to get back to the traditional stollen page we dusted it with some powered sugar to make it look like the first time it has ever snowed at the Brownman AZ abode.
Then it was time to slice it open and see if it was as festive on the inside as the outside.
The snow was melting fast in the hot AZ desert but is sure was purdy on the inside.
It tasted wonderful and a grateful shout out goes to nellapower for her original Dresden Stollen recipe that was used as the basis for this version of Not So Stollen. The citrus peel, pistachio nuts and snockered fruits really come through. The lemon /sugar drizzle was especially nice too thanks to gmabaking. Not at all as heavy as a fine English fruit cake or a German one like my apprentice. Can't wait to see what the sister will look and taste like in about another 4 weeks or so.
Served with some cold French Silk ice cream and a little chocolate sauce.
Can being sealed in a tin and subject to the 40 F to 75 F daily AZ temperature fluctuations really be good for Not So Stollens?
Here is a link to the original Not So Sollen post if yu want the recipe and methods:
http://www.thefreshloaf.com/node/30996/not-so-stollen
And our choice for a perfect Not So Stollen accompaniment - a Not So Champagne Cupcake Prosecco
