Hey there, holiday lovers!
Are you excited for Christmas treats? I’ve got a special recipe to share with you!
Today, I’m diving into the delicious world of Dutch Christmas stollen.
This festive bread is packed with fruits, nuts, and a hint of spice.
It’s perfect for sharing or enjoying with a warm cup of cocoa.
Let’s whip up some holiday magic together!
Suggestions for Ingredient Substitution
For almond paste, a homemade version can be created using ground almonds, powdered sugar, and egg white. This allows for customization of sweetness and texture. Alternatively, marzipan can be used, though it’s typically sweeter.
Raisins can be substituted with other dried fruits like cranberries, chopped apricots, or currants. This variation adds different flavors and textures while maintaining the fruit component. Adjust quantities based on personal preference and the size of the dried fruit pieces.
For a gluten-free option, replace plain flour with a gluten-free all-purpose flour blend. Look for blends containing xanthan gum to help with texture. You may need to adjust the liquid content slightly, as gluten-free flours often absorb moisture differently than wheat flour. Start with the same amount of milk and add more if the dough seems dry.
| Preparation Time | 180-240 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 215-280 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4500-5100
- Protein: 75-85 g
- Fat: 200-220 g
- Carbohydrates: 600-650 g
Ingredients
- 250 g almonds, blanched and without skins
- 250 g granulated sugar
- 1 egg
- 1/2 teaspoon almond flavoring
- Juice and zest of 1/2 lemon
- 160 g dark raisins
- 140 g light raisins
- 100 g hazelnuts, roasted, skinned, and chopped
- 35 g candied orange zest
- 400 g almond paste
- 1 egg yolk
- 1 tablespoon water
- 540 g plain flour
- 290 g milk
- 14 g dry yeast
- 60 g fine sugar
- 10 g salt
- 1 egg
- 85 g unsalted butter, softened
- 1 teaspoon spice blend for spice cookies
- 2 tablespoons melted unsalted butter
- 2 tablespoons confectioners’ sugar
Step 1: Prepare the Raisins and Almond Paste
Start by placing the raisins in a large bowl and covering them with warm water.
Allow them to soak for at least 2 hours.
Once soaked, drain the water and use a lint-free towel to dry them thoroughly.
Transfer the raisins to a cookie sheet lined with a dry lint-free towel and let them air dry for a minimum of 1 hour up to 4 hours.
While the raisins dry, zest a lemon carefully to avoid the white pith.
In a food processor, add almonds, sugar, and lemon zest.
Pulse until the mixture resembles sand.
Avoid over-processing to prevent it from turning into almond butter.
Add an egg and almond extract, then pulse until the mixture forms a cohesive ball.
Wrap the almond paste in plastic wrap and refrigerate for at least 1 hour.
Step 2: Make the Dough
Warm the milk to approximately 110°F (43ºC).
In the bowl of your stand mixer with a dough hook attachment, add the flour, placing the yeast on one side and salt on the other.
Add the warm milk, sugar, and egg, and mix until the dough forms.
Use a spatula to scrape the sides if necessary.
Once mixed, let the mixer knead the dough for an additional 5 minutes.
Incorporate the softened butter and speculaas spices, kneading for another 5 minutes.
Add the raisins, chopped nuts, and candied orange peel, ensuring even distribution.
If the dough feels too wet, knead it by hand on a floured surface.
Return the dough to the mixing bowl, cover, and let it rise in a warm place for 1 hour.
Step 3: Shape the Almond Paste and Dough
Once the almond paste has rested, break off the needed amount, and in a bowl, combine it with egg yolk and water using your hands or a hand mixer.
Line a cookie sheet with parchment paper.
Divide the almond paste into two equal balls and roll each into a log approximately 12 inches (30cm) long, placing them on the prepared sheet.
Divide the risen dough into two equal pieces.
On a floured surface, roll out each dough piece into an oval at least 12 inches (30cm) wide and 8 inches (20cm) tall.
Place one almond paste log on each piece of dough, near the edge closest to you.
Roll the dough around the almond paste, pinching the ends and seam to seal it.
Place each loaf seam-side down on the parchment-lined sheet, ensuring space between the loaves for even baking.
Cover the loaves with plastic wrap and let them rise in a warm spot for another 1 hour.
Step 4: Bake the Loaves
Preheat your oven to 375°F (190ºC) in non-convection mode.
Create two aluminum foil tents for each loaf, ensuring they’re large enough to cover without touching the bread.
Place the loaves in the oven on the middle rack and bake for 35-40 minutes, checking after 15 minutes.
If the crust darkens beyond a deep brown, cover the loaves with the foil tents.
When baked, remove them from the oven and let them cool on a rack for a minute or two.
Brush the crusts liberally with melted butter and let them cool completely.
Step 5: Finish and Serve
Before serving, melt additional butter and brush it over the tops of the loaves.
Generously dust the kerststol with powdered sugar to give the appearance of snow-capped mountains.
Your delicious, homemade kerststol is now ready to enjoy!
