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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- Fruit Integration: Drain macerated fruits and gently fold into the dough, ensuring even distribution.
- 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.
- 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.
- Second Rise: Transfer shaped stollen to a parchment-lined baking sheet, cover loosely, and allow to rise for 30-40 minutes.
- Baking: Preheat oven to 350F (175C). Bake for 30-35 minutes until golden-brown and sounds hollow when tapped.
- 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