Dutch Christmas Stollen, also known as “Kerststol,” is a festive bread filled with dried fruits, nuts, and a rich almond paste center. Dusted with powdered sugar, this holiday classic is a delicious treat perfect for sharing with loved ones during the Christmas season.
Why You’ll Love This Recipe
- Rich and Flavorful: Packed with warm spices, dried fruits, and a sweet almond paste, this bread is bursting with holiday flavors.
- Traditional Holiday Treat: A cherished Dutch tradition that brings warmth and nostalgia to your Christmas table.
- Perfect for Gifting: Beautifully dusted with powdered sugar, it makes a thoughtful homemade gift.
- Versatile: Enjoy it as a breakfast treat, dessert, or snack with a hot cup of tea or coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Warm milk
- Sugar
- Butter
- Salt
- Lemon zest
- Ground cinnamon
- Dried fruits (raisins, currants, or chopped dried apricots)
- Nuts (almonds or hazelnuts)
- Marzipan or almond paste
- Powdered sugar for dusting
Directions
- Prepare the Dough: In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until frothy. Add flour, salt, butter, lemon zest, and cinnamon. Mix until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Incorporate Fruits and Nuts: Gradually knead in the dried fruits and nuts until evenly distributed.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Stollen: Punch down the dough and roll it into an oval shape. Flatten slightly and place the marzipan or almond paste in the center. Fold the dough over to encase the filling, leaving one side slightly higher for the traditional stollen shape.
- Second Rise: Transfer the shaped dough to a baking sheet lined with parchment paper. Cover and let rise for another 30-40 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the stollen for 30-35 minutes or until golden brown.
- Finish with Powdered Sugar: Let the stollen cool slightly before dusting generously with powdered sugar.
- Serve: Slice and enjoy with butter, jam, or on its own.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Rising Time: 2-2.5 hours
- Cook Time: 30-35 minutes
- Total Time: Approximately 3-3.5 hours
Variations
- Fruit Substitutions: Use dried cherries, cranberries, or candied orange peel for unique flavors.
- Alcohol-Soaked Fruit: Soak the dried fruits in rum or brandy overnight for an extra indulgent touch.
- Nut-Free Version: Omit the nuts or substitute with seeds for a nut-free option.
- Spiced Stollen: Add ground cardamom or nutmeg for a spicier flavor profile.
- Vegan Stollen: Substitute butter with vegan margarine and use plant-based milk.
Storage/Reheating
- Storage: Wrap the stollen tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 5 days or refrigerated for up to a week.
- Freezing: Freeze the baked and cooled stollen for up to 3 months. Thaw at room temperature before serving.
- Reheating: Reheat slices in a 300°F (150°C) oven for a few minutes for a fresh-baked feel.
FAQs
What makes stollen different from other fruit breads?
The almond paste or marzipan filling and powdered sugar coating set stollen apart, making it rich and festive.
Can I make stollen without marzipan?
Yes, you can omit the marzipan or substitute it with a sweetened nut butter filling for a twist.
Do I need to soak the dried fruits?
Soaking the fruits in water or alcohol enhances their flavor and prevents them from drying out during baking, but it’s optional.
Why didn’t my stollen rise properly?
Ensure your yeast is fresh and your dough is placed in a warm, draft-free environment for rising.
Can I use a bread machine to make the dough?
Yes, you can use a bread machine for the dough cycle and then shape and bake the stollen manually.
How long does stollen stay fresh?
Stollen stays fresh for about 5 days at room temperature if stored properly. The flavors often improve over time.
Is stollen meant to be served warm or cold?
Stollen can be enjoyed warm or at room temperature. Warming enhances its softness and brings out its flavors.
Can I add a glaze instead of powdered sugar?
Yes, a light sugar glaze can be used instead of powdered sugar for a different look and taste.
What’s the history of stollen?
Stollen originates from Germany and has been a Christmas tradition for centuries. It was initially a simple bread but evolved into a rich, fruit-filled holiday treat.
Can I make mini stollen loaves?
Yes, divide the dough into smaller portions and shape them individually for personal-sized stollen. Adjust the baking time accordingly.
Conclusion
Dutch Christmas Stollen is a festive, flavorful treat that embodies the joy of the holiday season. Its rich combination of dried fruits, nuts, and marzipan creates a delightful texture and taste, while the powdered sugar finish adds an irresistible touch. Whether you’re gifting it to loved ones or enjoying it with family, this traditional bread is sure to bring warmth and cheer to your holiday celebrations. Give it a try and make your Christmas extra special!
Print
Dutch Christmas Stollen
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 1 large loaf (8–10 slices) 1x
- Category: Bread, Holiday Dessert
- Method: Baking
- Cuisine: Dutch
Description
Dutch Christmas Stollen, also known as Kerststol, is a traditional holiday bread filled with dried fruits, nuts, and a sweet almond paste. This festive loaf is lightly spiced, dusted with powdered sugar, and perfect for celebrating the season with family and friends.
Ingredients
- For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk (about 110°F or 43°C)
- 1/4 cup warm water (about 110°F or 43°C)
- 1 large egg, beaten
- For the Filling:
- 1/2 cup raisins
- 1/2 cup dried cranberries or chopped dried apricots
- 1/3 cup chopped almonds or pecans
- 1/4 cup candied orange peel, finely chopped (optional)
- 1 tablespoon rum or orange juice (to soak the dried fruit)
- For the Almond Paste:
- 7 oz (200g) almond paste or marzipan
- 1–2 teaspoons milk (to soften, if needed)
- For the Topping:
- 2 tablespoons unsalted butter, melted
- Powdered sugar (for dusting)
Instructions
- Soak the Dried Fruits:
- Combine the raisins, dried cranberries, almonds, and candied orange peel in a bowl. Add the rum or orange juice, toss to coat, and let soak for at least 15 minutes.
- Make the Dough:
- In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and cardamom.
- Stir in the melted butter, warm milk, warm water, and beaten egg. Mix until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- Add the Fruits and Nuts:
- Drain any excess liquid from the soaked fruits and gently knead them into the dough until evenly distributed.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Stollen:
- Punch down the dough and roll it out into an oval about 10 inches long.
- Roll the almond paste into a log and place it down the center of the dough. Fold the dough over the almond paste, pinching the edges to seal and shaping it into a loaf.
- Second Rise:
- Place the shaped stollen on a parchment-lined baking sheet. Cover loosely with a cloth and let rise for 30–40 minutes.
- Bake the Stollen:
- Preheat your oven to 350°F (175°C). Bake the stollen for 30–35 minutes, or until golden brown and hollow-sounding when tapped.
- Add the Finishing Touches:
- Brush the warm stollen with melted butter and generously dust it with powdered sugar. Let it cool completely before slicing.
Notes
- Store the stollen tightly wrapped at room temperature for up to a week. The flavors deepen as it rests.
- For a more festive look, garnish with slivered almonds or additional candied peel before baking.
- Serve with coffee or tea for a delightful holiday treat!