Brioche Stollen with a citrus marzipan

I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For me a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style dough achieves. Continue reading “Brioche Stollen with a citrus marzipan”