We were working on stollen. As we rolled the dough, thoughts of donuts popped into our heads, so we gave it a shot. Our stollen, like many, has a layer of marzipan running through it. We rolled our stollen dough flat. We used a donut cutter to create our shapes. We fried the dough, then dusted the doughnuts first with granulated sugar and then with powdered sugar. The stollen-uts were crispy on the outside. The semi-molten marzipan-laced bread was studded with nuts and drunken dried fruits. These were not light, ethereal donuts. They were rich, slightly boozy, and delicious.
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