Description
Dutch Christmas Stollen is a festive and traditional bread packed with dried fruits, nuts, and a sweet almond paste filling called “amandelspijs.” This slightly sweet, yeasty loaf is often dusted with powdered sugar and is a must-have on the holiday table. It’s perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
Units
Scale
- For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom (optional)
- For the filling:
- 1 cup raisins
- 1/2 cup currants
- 1/3 cup candied citrus peel
- 1/3 cup chopped almonds
- 2 tbsp rum or orange juice (for soaking the fruit)
- 1 cup almond paste (amandelspijs)
- For dusting:
- 2 tbsp melted butter
- Powdered sugar, for dusting
Instructions
- Prepare the fruit:
In a small bowl, combine the raisins, currants, candied citrus peel, and chopped almonds. Pour the rum (or orange juice) over the fruit mixture and let it soak for at least 30 minutes, or overnight for more flavor. - Make the dough:
In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let the mixture sit for 5-10 minutes until frothy. Add the softened butter, egg, vanilla extract, cinnamon, cardamom (if using), and salt. Gradually add in the flour and knead the dough until smooth and elastic, about 8-10 minutes. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1-1.5 hours or until doubled in size. - Incorporate the fruit:
Once the dough has risen, punch it down and knead in the soaked fruit and almonds until evenly distributed. - Shape the stollen:
Roll out the dough into a rectangle, about 1/2 inch thick. Form the almond paste into a log and place it in the center of the dough. Fold the dough over the almond paste and pinch the edges to seal. Shape the dough into an oval or log. - Second rise:
Place the shaped stollen onto a parchment-lined baking sheet. Cover and let it rise for another 30-45 minutes. - Bake:
Preheat the oven to 350°F (175°C). Bake the stollen for 30-40 minutes, or until golden brown and cooked through. The internal temperature should reach 190°F. - Finish the stollen:
Remove the stollen from the oven and immediately brush with melted butter. Allow it to cool slightly, then generously dust with powdered sugar. - Serve:
Slice and serve warm or at room temperature. Store any leftovers tightly wrapped; stollen tastes even better the next day!
Notes
- For a more traditional flavor, use marzipan instead of almond paste.
- The stollen can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.
- If you prefer, you can glaze the stollen with icing instead of powdered sugar.