Christmas menus have been planned by now and there’s hardly a need for another stollen recipe, but I feel the need to post this one for myself.  The recipe I use for stollen is so marked up and scribbled over that it’s hardly understandable anymore, even to me.  It’s evolved over the years to suit our own tastes, and although it’s a deviation from traditional stollen, it’s what we like.  This version is notable for its dried cherries, apricots, and raisins plumped in amaretto and baked into a sweet-but-not-too-sweet dough.  I skipped the powdered sugar coating for a light drizzle of almond scented icing, and this year I decided to make little twist buns (inspired by Jessie’s rolls over here) instead of loaves.

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