Hello everyone.
I am baking a German style Christmas stollen. I will describe it, and if anybody has any comments, or suggestions for improvement, please post them here.
It will be yeast and white flour, and dried appricots which i will soak in orange and rum liquer i made last year, sugar and cinimen(excuse spelling). In the center will be a sausage shaped piece of marzipan, so when sliced, there will be a round piece of marzipan, in the middle of each slice.
On the top, i will put a caramel and or burn butter glazing, which i saw in another thread, on this forum.
Mel
I am baking a German style Christmas stollen. I will describe it, and if anybody has any comments, or suggestions for improvement, please post them here.
It will be yeast and white flour, and dried appricots which i will soak in orange and rum liquer i made last year, sugar and cinimen(excuse spelling). In the center will be a sausage shaped piece of marzipan, so when sliced, there will be a round piece of marzipan, in the middle of each slice.
On the top, i will put a caramel and or burn butter glazing, which i saw in another thread, on this forum.
Mel