I have been meaning to make stollen since forever. I just never have. Anytime I think about it, I break out in cold, stollen-related sweats. I don't know why, it just seems like stollen was my culinary K2 - destined to be contemplated, admired, but never conquered.
Well, behold! I have now planted my flag in that particular bready summit.
I used this recipe here. It called out to me for two reasons: 1) I had everything I needed to make it in the cupboard 2) it called for rum. Anything that involves rum has got to be good, and right, and just.
It wasn't even that hard to make - let the fruit sit in the rum, then knead pretty much everything else together, let it rise, then knock it back and make the stollen. A bit of a sit in the oven later, and here's what you end up with:
OK, that looks like something that's burst out of the temple in Prometheus, but trust me it tastes amazing. It weighed about as much as a baby and feels like it should be a heavy thing, but a small slice is somewhere between cake and bread, where the two meet and have beautiful babies.
I don't know why I waited so long to make this particular cooking bug bear. Now I've beaten it, there's nothing I can't conquer. Next stop, pierogi or something!