Jolly Dutch Christmas Stollen Recipe: Holiday Magic in Bread

Soft, buttery, and studded with candied fruits, dutch christmas stollen emerges as a beloved holiday tradition that warms the heart.

Generations of bakers have cherished this European delicacy with its rich, sweet profile.

The bread carries a delightful blend of almonds, dried fruits, and warm spices that dance across your palate.

Originating in Germany, this festive treat has spread joy throughout winter celebrations.

Bakers carefully craft each loaf with precision and love, transforming simple ingredients into a spectacular dessert.

The powdered sugar-dusted surface hints at the delectable experience waiting inside.

Indulge in this classic recipe and create a slice of holiday magic that will become your new seasonal tradition.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Calories: 250 kcal

Servings: 12

Christmas Stollen Ingredient Snapshot

• Raisins, Dried Cranberries: Plump, sweet additions that bring festive cheer and juicy bursts of flavor to the stollen.
• Almonds: Crunchy texture providers that add a delightful nutty undertone and complement the bread's richness.
• Candied Orange Peel: Zesty, sweet element that introduces a bright citrusy note and traditional holiday complexity.
• Rum or Orange Juice: Flavor-enhancing liquid that softens and infuses the fruits with deep, aromatic undertones.

• Flour: Foundational ingredient that creates the stollen's delicate, tender crumb and provides structural integrity.
• Sugar: Subtle sweetener that balances flavors and helps with yeast activation and golden browning.
• Active Dry Yeast: Essential rising agent that gives the bread its light, airy texture and characteristic volume.
• Salt: Flavor enhancer that brings out the subtle nuances in the bread's taste profile.
• Cinnamon, Cardamom: Warm, aromatic spices that deliver a quintessential holiday warmth and depth.

• Butter: Rich, creamy ingredient that adds moisture and luxurious flavor to the bread.
• Milk, Water: Liquid components that help activate yeast and create a soft, supple dough texture.
• Egg: Binding agent that contributes to the bread's richness and helps achieve a beautiful golden color.
• Almond Paste: Decadent filling that provides a sweet, nutty core and traditional stollen character.
• Powdered Sugar: Elegant finishing touch that adds visual appeal and a delicate.

Tools for Traditional Dutch Christmas Bread

• Large mixing bowl: Perfect for combining dry ingredients and mixing dough.
• Stand mixer or dough hook: Helps knead dough quickly and efficiently.
• Measuring cups and spoons: Essential for accurate ingredient quantities.
• Baking sheet: Provides a flat surface for rising and baking the stollen.
• Parchment paper: Prevents sticking and ensures easy removal of the baked loaf.
• Pastry brush: Ideal for brushing melted butter onto the warm stollen.
• Sharp knife or bench scraper: Useful for kneading and shaping the dough.
• Kitchen towel or damp cloth: Helps cover dough during rising process.
• Cooling rack: Allows stollen to cool evenly and prevent soggy bottom.

Bake Dutch Stollen with That Signature Look

• Soak the Goodies

Toss raisins, cranberries, almonds, and orange peel into a bowl. Splash with rum or orange juice and let them party for 15 minutes.

• Craft the Dough Base

Mix flour, sugar, yeast, salt, cinnamon, and cardamom in a large bowl. Pour in melted butter, warm milk, water, and beaten egg. Blend until a soft, pillowy dough forms.

• Knead and Develop

Work the dough on a flour-dusted surface for 8-10 minutes until smooth and stretchy. If using a mixer, knead for 5-6 minutes with a dough hook.

• Incorporate Fruity Goodness

Drain excess liquid from soaked fruits. Gently fold them into the dough, ensuring even distribution.

• First Dough Rise

Place dough in a greased bowl, cover with a damp cloth. Let it rest in a warm spot for 1-1.5 hours until it doubles in size.

• Shape and Fill

Roll dough into an oval. Create an almond paste log and place it in the center. Fold dough over, pinching edges to seal into a classic stollen shape.

• Second Rise and Bake

Let shaped stollen rest for 30-40 minutes. Preheat oven to 350F. Bake for 30-35 minutes until golden and sounds hollow when tapped.

• Final Flourish

Brush warm stollen with melted butter. Dust generously with powdered sugar. Cool completely before slicing.

Tips for Filling and Finishing Stollen

• Wrap cooled stollen tightly in plastic wrap or aluminum foil to maintain moisture and freshness for up to 1 week at room temperature or freeze for 2-3 months.
• Swap dried cranberries with dried cherries or apricots for a personalized flavor profile, ensuring each bite remains deliciously unique.
• Replace wheat flour with a gluten-free blend and add xanthan gum to maintain the traditional stollen texture and structure.
• Prepare the dough the night before, let it slow-rise in the refrigerator, then bring to room temperature and bake fresh in the morning for a stress-free breakfast treat.
• Substitute dairy milk with almond or oat milk, use plant-based butter, replace eggs with flax eggs, and select vegan almond paste to create a delightful dairy-free version of this classic holiday bread.

FAQs

• Can I make this recipe without alcohol?

Yes, simply substitute the rum with orange juice or apple juice. The key is to use a liquid that adds moisture and a hint of flavor to the dried fruits.

• Is almond paste necessary for authentic Dutch stollen?

While traditional recipes include almond paste, you can skip it if you have nut allergies. The paste adds richness, but the bread will still be delicious without it.

• How do I know if my yeast is still active?

Dissolve the yeast in warm water with a pinch of sugar. If it becomes foamy and bubbly within 510 minutes, your yeast is good to use. If nothing happens, the yeast is dead and you’ll need fresh yeast.

• Can I use different dried fruits?

Absolutely! Feel free to experiment with dried cherries, apricots, or sultanas. Just keep the total quantity of dried fruit consistent with the original recipe to maintain the right moisture and texture.

Serve Stollen for Holiday Breakfast

• Festive Breakfast Delight: Pair the stollen with a warm cup of coffee or hot chocolate for a cozy morning treat that celebrates Dutch holiday traditions.
• Holiday Gift Packaging: Wrap slices of stollen in decorative parchment paper and tie with a ribbon, creating a charming homemade gift for friends and family during the Christmas season.
• Dessert Companion: Serve thin slices alongside vanilla ice cream or a dollop of whipped cream for an elegant dessert that highlights the stollen's rich, fruity flavors.
• Tea Time Centerpiece: Create a beautiful afternoon tea spread by arranging stollen slices on a rustic wooden board, complemented by seasonal fruits and nuts for a stunning presentation.

Store Stollen the Right Way

• Wrap the stollen tightly in plastic wrap or aluminum foil to maintain moisture and freshness. Store in the refrigerator for up to 7 days, ensuring it stays away from strong-smelling foods that might impact its delicate flavor.
• Slice the stollen into individual portions before freezing. Place pieces in airtight freezer bags, removing excess air to prevent freezer burn. Frozen stollen stays delicious for 2-3 months. Thaw at room temperature for best texture and taste.
• Keep whole or sliced stollen in an airtight container at room temperature for 3-4 days. Place a piece of bread in the container to help maintain moisture and softness. Enjoy within this timeframe for optimal flavor and texture.
• Create beautiful holiday packages by wrapping individual stollen slices in decorative parchment paper. Attach a festive ribbon for a personal touch. Gift within 2-3 days of baking to ensure maximum freshness and delightful taste.

Festive Dutch Christmas Stollen Recipe

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4.7 from 39 reviews

• Total Time: 1 hour
• Yield: 13 1x

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Description

Festive Dutch Christmas stollen brings holiday cheer from Netherlands’ rich baking traditions. Moist almond-studded bread delights families with sweet spices and candied fruit, offering a perfect winter celebration treat.

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Ingredients

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• 3.5 cups (875 grams) all-purpose flour
• 1 large egg, beaten
• 0.25 cup (57 grams) unsalted butter, melted
• 0.5 cup (120 milliliters) warm milk (about 110°F or 43°C)
• 0.25 cup (60 milliliters) warm water (about 110°F or 43°C)
• 0.25 cup (50 grams) granulated sugar
• 7 oz (200 grams) almond paste or marzipan
• 1 packet (2.25 teaspoons) instant yeast
• 0.5 cup raisins
• 0.5 cup dried cranberries or chopped dried apricots
• 0.5 teaspoon salt
• 0.33 cup chopped almonds or pecans
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cardamom (optional)
• 0.25 cup candied orange peel, finely chopped (optional)
• 1 tbsp rum or orange juice (to soak the dried fruit)
• 12 teaspoons milk (to soften, if needed)
• 2 tbsps unsalted butter, melted
• Powdered sugar (for dusting)

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Instructions

1. Fruit Preparation: Combine raisins, cranberries, almonds, and candied orange peel in a bowl. Saturate with rum or orange juice and let marinate for 15 minutes to plump and infuse flavors.
2. Dough Base: Mix dry ingredients (flour, sugar, yeast, salt, cinnamon, cardamom) in a large bowl. Create a central well for wet ingredients: melted butter, warm milk, warm water, and beaten egg. Blend until a uniform dough forms.
3. Kneading Process: Transfer dough to a floured surface and knead vigorously for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes of mechanical kneading.
4. Fruit Integration: Drain macerated fruits and gently fold into the dough, ensuring even distribution.
5. First Fermentation: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1-1.5 hours until doubled in volume.
6. Shaping: Deflate the risen dough and roll into an elongated oval. Form almond paste into a cylindrical log and position centrally along the dough’s length. Carefully fold and seal edges to create a compact loaf.
7. Second Rise: Transfer shaped stollen to a parchment-lined baking sheet, cover loosely, and allow to rise for 30-40 minutes.
8. Baking: Preheat oven to 350F (175C). Bake for 30-35 minutes until golden-brown and sounds hollow when tapped.
9. Finishing: While warm, brush with melted butter and generously dust with powdered sugar. Cool completely before slicing and serving.

Notes

Fruit Maceration Magic: Soaking dried fruits in rum or orange juice intensifies flavor depth and prevents dry texture during baking, ensuring juicy, plump ingredients throughout the stollen.

Kneading Precision: Develop strong gluten structure by kneading thoroughly, either manually or with a stand mixer, which creates a tender, soft bread with perfect elasticity and uniform crumb.

Temperature Control: Proofing dough in a consistently warm, draft-free environment guarantees optimal yeast activation and proper rising, critical for achieving light, airy stollen texture.

Butter Coating Technique: Brushing warm stollen with melted butter immediately after baking helps create a rich, glossy exterior and allows powdered sugar to adhere beautifully, enhancing both appearance and taste.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Dutch

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg