tant pour tant

in a bid to finish using up the glace cherries, butter and almonds in the refrigerator, i made stollen again. so not christmas, but what the hell.
the butter makes the dough so silky and smooth. i seems to threaten to break, but if well-kneaded, the dough is quite elastic.
making some in the cups, i actually managed to finish using up the liners that were bought way back in 2007! the remaining dough i put into a savarin mold. there was too much dough, so it rose way over the top, but whatever; still edible.

i fear now that i've lost the ability to make pie; i haven't practised in so long.