Stollen

I baked a couple of Stollen. One for our Christmas breakfast. One to freeze for dark days. The dried fruit is a mixture of hoshigaki (the air dried persimmons I make every year), black currants (dried after I made a fermented syrup in summer), and raisins. Soaked in some bourbon.

It is spiced with ground cardamom seeds and nutmeg.

That loaf has disappeared. Several slices were eaten while we drank coffee and unwrapped gifts. And the rest was devoured by some giant French mouse in the night. I need a bigger trap.

The recipe is from the King Arthur website, with minor changes( my own fruit mix, an extra quarter cup of water, and two loaves rather than three). But it's a good recipe. Try it.