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
Units
Scale
- 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!