too late for Stollen?
I must admit that I've never really explored this holiday treat but a neighbor sent one over and it blew me away. This one was marzipan stollen, with a streak of the almondy goodness woven through the center. Haven't yet had the chance to ask where they got it but I've been wondering where they are sold locally. Saw what TJ's has to offer as well as Wilson Farm's version but haven't purchased one yet. I'm sure they will soon disapppear with the passing of the holiday season but I want to be prepared for 2011! Thanks
10 Pleasant St, Lexington, MA 02421
Cardullo's usually has a bunch of different varieties. Clear Flour bakes stollen, but not marzipan-filled and only for Christmas. Way back in the day Carberry's did a killer stollen, but that's ancient history.
I bake my own, and here's my big secret: the King Arthur Flour stollen mix makes a better loaf than I could do from scratch, and if you have a stand mixer with a dough hook it's not difficult at all. I also learned from KA how to make the marzipan filling - 1 cup each almond paste and fresh bread crumbs (!) plus a half-teaspoon of almond extract, all pulsed in the food processor until they're evenly mixed together.
Can I place an order for one from you?? Love KA too so I'll check it out. Being a passionate hobby baker I love a challenge but also love it when I find a commercial product that meets or exceeds my standards, giving me a chance to just pay and enjoy! Doesn't happen often enough. Thanks for responding.
Both the stollen mix (bread mix alone - needs fruit, nuts, almond filling, & powdered sugar for coating) and the full kits (include almond paste, candied fruit, and special non-melting powdered sugar) are on post-Christmas sale:
As is their excellent dried-fruit "fruitcake blend" (http://www.kingarthurflour.com/shop/i... ) which we use in everything from stollen to porridge to pilafs.
If you're an experienced home baker you should have no trouble with the stollen - I recommend it highly.