stollen

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.

I followed PR's formula for stollen, using about half whole wheat and half white flour. I soaked red and white raisins, figs, dates, apricots, and candied lemon peel in dark rum. I made the almond paste with equal parts peeled almonds and sugar and adding rose water until it came together into a ball in the blender. the lemon really stood out in a non-overpowering way, which was great with all the other fruit being sweet and still tasting of rum. I definately plan on making this again, trying to get the paste (or maybe marzipan next time) more into the center of the dough before i bake it.