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Dutch Christmas Stollen

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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

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

  1. 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.
  2. 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.
  3. Add the Fruits and Nuts:
    • Drain any excess liquid from the soaked fruits and gently knead them into the dough until evenly distributed.
  4. 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.
  5. 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.
  6. Second Rise:
    • Place the shaped stollen on a parchment-lined baking sheet. Cover loosely with a cloth and let rise for 30–40 minutes.
  7. 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.
  8. 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!

Find it online: https://ukfinda.com/dutch-christmas-stollen/