christstollen

 if it's up to you, you would declare your festive holiday starts today.  but in reality, you are still busy, not with your work in london anymore but with another presales bid in the neighbor country.

 while working from home, you manage to churn out something - stollen. it's a sort of festive bread that comes in variation depending on which country you sample this festive bread.  you love this during Christmas but always find that the store bought one is extremely sweet and you despise the almond paste in the roll.  with a christstollen recipe shared by a friend, you whisked up your version in your kitchen.

working with yeast takes a lot of time.  time to wait, time to proof, time to knead.  but it's worthwhile. you don't normally play with yeast in your baking and this is probably the second time this year but you love the process... and as a result, you have 3 mini christollen rolls...

you dust it with cornflour and powder suger mix, the mixture reduces the sweetness and allow the powdery snow to stay and not melting away....

you didn't work out your math correctly and only uses 7g of dry yeast whilst it should be 14g.  nonetheless you ended up with a hybrid of bread and cake texture christollen.  it's isn't super duper sweet, no almond paste, and plenty of boozy fruits..

you ate it plain last night after your zumba workout, it's good, a taste of home.  this morning you ate two slices with a thin spread of rum butter.  the rum butter enhance the taste further. you feel boozy again, it's just so festive! at the rate it is going you will be finishing one roll today... and thankfully there're two more rolls.