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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