marzipan stollen buns with crunchy sugar glaze

Well, Thanksgiving is over! Time for ornaments, twinkly lights, Bing Crosby Christmas music, and piles of baked goods. Why not start with this one, perfect for wintry morning breakfasts?

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I don’t remember the first time I had stollen, but I think it might have come from Trader Joe’s, of all places. I was hooked immediately! Traditionally made into larger loaf shapes,¬†these little fruit-packed German stollen buns are like a more refined version of fruitcake. All the familiar flavors are there, but instead of a sugar soaked “cake”, the fruits are jammed into soft, lightly sweet buns, sharing space with a sweet center of almond marzipan. Doesn’t that sound good to you? It sure does to me.

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baked chocolate donuts!

When my sisters and I were really little, our mom worked for a short time at a donut shop. She would go to work in the afternoon when my dad would get home from work, and my sisters and I were always asleep by the time she’d get home late that night. As if by magic (so it seemed to my little kid brain), every Sunday there would be a pink bakery box on the kitchen table when we woke in the morning, with a donut inside for each of us!

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Lindsey’s favorite was always the raised donut with pink frosting. Jessie got an apple crumb donut without fail. My donut of choice? Chocolate cake with chocolate frosting and those little rainbow nonpareils on top. Always and forever.

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