Stollen

Stollen take a bit of time to make. The dried fruits are soaked overnight in the liquor of your choice. The dough is made using eggs, sugar, melted butter, all things that slow down the action of yeast. After rising, the fruit is mixed through and the loaves are shaped with a stick of marzipan, a special fold, and a hand pressed divot. The loaves are proved, and then baked.
Next they are anointed with melted butter and coated in icing sugar. When cold, a final dusting of sugar finishes them off. 
Ideally they are left to ripen for a week or so before consuming….
They certainly smelled lovely when baking, as they are spiced with cardamom, cinnamon and mace. I hope to get some positive reactions from the market customers. Maybe there will be one left for us?