Description
Festive Dutch Christmas stollen brings traditional holiday cheer from Netherlands with marzipan-filled bread rich in dried fruits and warming spices. Sweet holiday treat delivers delightful cultural experience you can savor and share with family and friends.
Ingredients
Scale
- 3.5 cups (875 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 large egg, beaten
- 1 packet (2.25 tsp or 7 g) instant yeast
- ½ cup (120 mL) warm milk (about 110°F or 43°C)
- ¼ cup (60 mL) warm water (about 110°F or 43°C)
- ¼ cup (60 mL) unsalted butter, melted
- 7 oz (200 g) almond paste or marzipan
- ½ cup (75 g) raisins
- ½ cup (75 g) dried cranberries or chopped dried apricots
- ⅓ cup (40 g) chopped almonds or pecans
- ¼ cup (40 g) candied orange peel, finely chopped (optional)
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
- 1 tbsp rum or orange juice (to soak the dried fruit)
- 12 tsp milk (to soften, if needed)
- 2 tbsps (30 mL) 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, ensuring complete coverage. Let ingredients meld and absorb liquid for 15 minutes.
- Dough Development: In a large mixing bowl, blend flour, sugar, yeast, salt, cinnamon, and cardamom. Integrate melted butter, warm milk, warm water, and beaten egg until a cohesive mixture forms. Transfer to a floured surface and knead energetically for 8-10 minutes, or use a stand mixer with dough hook for 5-6 minutes, creating a smooth, elastic dough.
- Fruit Integration: Drain excess liquid from soaked fruits and gently fold into the prepared dough, distributing evenly to create a balanced flavor profile.
- First Proofing: Relocate dough to a greased bowl, cover with a damp cloth, and position in a warm, draft-free zone. Allow dough to rise for 1-1.5 hours until volume doubles.
- Shaping and Filling: Deflate risen dough and roll into an oval shape. Center a log of almond paste along the length, then carefully fold dough over, sealing edges to form a distinctive loaf.
- Second Proofing and Baking: Position shaped stollen on a parchment-lined baking sheet. Cover with a light cloth and let rise for 30-40 minutes. Preheat oven to 350F (175C). Bake until golden-brown and produces a hollow sound when tapped, approximately 30-35 minutes.
- Finishing Touches: Immediately brush warm stollen with melted butter. Dust generously with powdered sugar, creating a festive appearance. Cool completely before slicing to maintain structural integrity.
Notes
- Fruit Soaking Strategy: Drain excess liquid thoroughly to prevent soggy dough and maintain ideal texture during baking.
- Kneading Technique: Work the dough until smooth and elastic, developing gluten for a light, airy final product with consistent crumb structure.
- Temperature Control: Create a warm, draft-free environment for rising to ensure proper yeast activation and optimal dough development without cooling interruptions.
- Butter and Sugar Finish: Apply melted butter while warm and dust with powdered sugar immediately after baking to lock in moisture and create a traditional festive appearance.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 11
- Calories: 290
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg