Stollen

Ok, so the food thoughts are piling up. This year I finally wanted to make stollen again. For so many years I haven't gotten around to it at Christmas, but this year I vowed to make the time. The first one that I tried before Christmas was a disaster! The yeast was dead, and I steadfastly thought it would pull itself together if I just kept at it. I wasted ingredients, I wasted half a day, I ate some of it anyway because it was soooooo good, even flattened and unworthy of photography!
After Christmas was over and I had some free time, I went back into the kitchen and tried again, and this time, success!

From Food - 2010

Stollen that I see everywhere has that log of marzipan in the middle. I hate that, it reminds me of a hard-boiled egg and I find it hard to eat and ugly. Sometimes I don't use marzipan at all, but I found a version where you cut the marzipan up into small pieces and mix it into an almond paste you put together with butter, almond meal, and rum. The results are out of this world: a moist bread with a gooey sweet layer of almondy yum inside the sweet bread dough with citrus peel and cherries - your entire mouth hums when you take a bite.

From Food - 2010

I found myself wondering why I do not make this all the time. Ok, so I would weigh 500 pounds, but that'd be ok, wouldn't it?