Tasty Dutch Christmas Stollen

Dutch Christmas Stollen is a traditional holiday bread packed with dried fruits, nuts, and a rich marzipan center. This festive bread has a light, fluffy texture with a delicate balance of sweetness and spice, making it a perfect treat to share during the holiday season.

Why You’ll Love This Recipe

• It’s a festive holiday tradition that’s perfect for Christmas morning or as a gift.
• The marzipan center adds a rich, almond flavor that complements the fruity filling.
• You can customize it with your favorite dried fruits and nuts.
• It stays moist and delicious for days, making it ideal for preparing ahead of time.
• The recipe makes a large loaf that’s perfect for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Active dry yeast
• Milk
• Butter
• Sugar
• Salt
• Ground cinnamon
• Ground nutmeg
• Eggs
• Raisins
• Currants
• Candied peel (such as orange or lemon)
• Slivered almonds
• Marzipan (almond paste)
• Powdered sugar (for dusting)

Directions

1. Prepare the dough: In a large bowl, combine the flour, yeast, sugar, salt, cinnamon, and nutmeg. Heat the milk and butter in a saucepan until warm (but not boiling), and add this mixture to the dry ingredients. Beat in the eggs, then knead the dough until smooth and elastic.
2. Add the fruits and nuts: Fold the raisins, currants, candied peel, and slivered almonds into the dough. Knead them in gently until evenly distributed. Cover the dough and let it rise in a warm place for about an hour, or until doubled in size.
3. Shape the stollen: Once the dough has risen, punch it down and roll it out into a rectangle. Place the marzipan log in the center of the dough and fold the dough over the marzipan, sealing the edges.
4. Bake: Transfer the shaped stollen to a baking sheet lined with parchment paper. Let it rise for another 30 minutes. Preheat your oven to 350°F (175°C), then bake for about 35-40 minutes, or until golden brown.
5. Dust with sugar: Once the stollen is baked, remove it from the oven and immediately brush with melted butter. Generously dust it with powdered sugar while still warm. Let it cool before slicing and serving.

Servings and Timing

• Servings: One large loaf (serves approximately 8-10 people)
• Prep time: 30 minutes
• Rise time: 1.5 hours
• Bake time: 35-40 minutes
• Total time: 2.5-3 hours

Variations

• Fruit options: Swap the raisins and currants for other dried fruits like cranberries, apricots, or figs for a unique flavor.
• Nut-free: If you’re avoiding nuts, simply omit the almonds, and the stollen will still turn out delicious.
• Spiced version: Add a pinch of ground cloves or allspice to enhance the warmth of the holiday spices.
• Vegan version: Substitute plant-based butter and milk alternatives, and use a flax egg instead of regular eggs.

Storage/Reheating

• Storage: Stollen can be stored at room temperature, wrapped in plastic or foil, for up to 5 days. It also improves in flavor over time.
• Freezing: You can freeze stollen for up to 3 months. Wrap it tightly in plastic wrap and place in an airtight container or freezer bag.
• Reheating: To serve warm, lightly toast slices in the oven or microwave for a few seconds.

FAQs

1. Can I make stollen without marzipan?

Yes, you can leave out the marzipan if you prefer, but it does add a lovely almond flavor and creamy texture to the bread.

2. Can I use gluten-free flour for this recipe?

Yes, gluten-free flour can be used, but the texture may be slightly different. Be sure to choose a blend specifically designed for yeasted breads.

3. How far in advance can I make stollen?

Stollen can be made up to 1 week in advance, and the flavors often improve over time. You can also freeze it for longer storage.

4. What can I use instead of candied peel?

If you don’t like candied peel, you can substitute dried apricots, cherries, or cranberries for a different twist.

5. Is stollen supposed to be dry?

No, stollen should be moist but firm. If it’s too dry, it may have been overbaked or not stored properly.

6. Can I add more spices?

Absolutely! Feel free to add more cinnamon, nutmeg, or even cardamom to suit your taste preferences.

7. How do I shape stollen properly?

To shape stollen, roll the dough into a rectangle, place the marzipan in the center, and fold the dough over the marzipan. Seal the edges and shape it into a loaf.

8. Can I make mini stollens instead of one large loaf?

Yes, you can divide the dough into smaller portions and make mini stollens. Just reduce the baking time accordingly.

9. What’s the best way to serve stollen?

Stollen is best served at room temperature or slightly warmed. Slice it and enjoy it with butter, jam, or alongside a hot beverage.

10. Can I use store-bought marzipan?

Yes, store-bought marzipan works perfectly for this recipe, but you can also make your own if you prefer a homemade version.

Conclusion

Dutch Christmas Stollen is a timeless holiday treat that brings together a delightful combination of dried fruits, spices, and a rich marzipan center. Whether you serve it at Christmas breakfast or as a thoughtful homemade gift, this festive bread is sure to impress. Enjoy making your own stollen and savor the flavors of the season!

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