This sweet stollen bread is the ultimate Christmas bread because it has everything you want to eat on Christmas morning.
Turn it into a decorative ring and it will be the centrepiece of your table. Ready to learn how you can make stollen bread? Let’s get started!
With Christmas around the corner, I am treating you to a Dutch speciality which is a kerststol or stollen bread.
This bread is a sweet bread with raisins and almond sugar paste. To make it even more special I braid it into a bread ring.
Just looking at the end result you will want to take a bite. Believe me, if you have taken a bite you want to eat the whole ring.
The original recipe is called a kerststol which is a rich bread with raisins, currants, nuts and almond sugar paste. The almond sugar paste is a thick long sausage shape and is easy to make from scratch.
In a regular stollen bread, the sweet almond sugar paste is concentrated is only in the middle of the bread. To infuse the whole bread with the almond-sugar paste braid it with two tails.
Braiding the bread this way gives the bread a more subtle almond sugar taste as opposed to the original.
To make the bread requires some serious kneading. If you have a kitchen machine with a dough hook you can let it take care of the heavy lifting.
I made the dough by hand and after combining all of the ingredients the dough has to be kneaded at least 8 minutes to let it become elastic and a little sticky.
Then the butter is added and kneaded through thoroughly into a flexible dough.
Dutch stollen bread ingredients
To make this stollen bread with almond-sugar paste you need a number of ingredients. Make sure you get:
- Wheat flour
- Dry yeast
- Baking soda (optional)
- Cinnamon or speculaas spices
- Skimmed milk
- Soft unsalted butter
- Pecan nuts
For the almond-sugar paste you need:
- White almonds
- Lemon juice
How to make Dutch sweet stollen bread
To make this recipe start with the raisins. Put them warm water and leave them until you need them in the recipe.
The almond paste
Put the equal amount of almonds and sugar in a kitchen machine and blend. Then add the egg until you get a soft paste.
Add some lemon juice for freshness. Take the paste out of the kitchen machine onto cling film and store in the fridge for at least an hour.
The stollen bread
For the stollen bread first, add all the dry ingredients together and mix through. Then add the milk and egg.
Leave the butter aside and mix the ingredients into a flexible dough for 8 minutes then add the butter in small increments.
Make sure that all the butter is absorbed into the dough before adding more butter. Save some butter for brushing.
Now let it proof for an hour so it can double in size. Roll into a square and add ¾ of the raisins and chopped pecan nuts.
Fold and roll again into a square. Take the almond-sugar paste out of the fridge and spread across the square and the remaining raisins and pecans.
Now roll the square up into a sausage. Cut through the middle and braid by twisting the two halves. Roll into a circle.
Bake in the oven for at least 35-40 minutes until golden brown. Let it cool for 10 minutes and brush with the remaining butter.
Some icing sugar for decoration and you have an amazing Dutch Christmas kerststol bread ring. You can have this bread for breakfast, brunch or lunch.
Store stollen bread
There are a couple of ways to store this Christmas bread:
- You can store it outside of the fridge for a couple of days
- Slice it in smaller pieces and store in the freezer for a couple of weeks.
More traditional Dutch recipes
- Oven baked puff pastry apple beignets
- Traditional Dutch pancakes
- Traditional Dutch oliebollen
- The best Dutch apple pie
See how to make Dutch stollen bread
Want to see how you can make this Dutch stollen bread? Watch the instruction video below to follow along:
Have fun with this stollen bread recipe!
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Stollen bread or Dutch christmas kerststol bread ring is a sweet bread with raisins, pecan and almond sugar paste. Ready how you can make this bread?
- 1½ cups wheat flour (375 grams)
- 2⅘ tsp dry yeast (9 grams)
- ½ tsp of baking soda (optional)
- 50 grams of granulated sugar
- ⅔ cups of lukewarm milk (160 grams)
- 1 large egg
- ½ teaspoon of cinnamon or speculaas spices
- 1 tsp salt (5 grams)
- 3½ tbsp soft unsalted butter (50 grams)
- 1 cup of raisins
- ½ cup of chopped pecan nuts
- Almond sugar paste:
- 1¼ cups almond (170 grams)
- 1cup sugar (170 grams)
- 1 egg
- 1 tbsp of lemon juice
- Put the almonds and sugar in a kitchen machine and blend. Add the egg and blend until soft paste
- Add some lemon juice and blend
- Put almond sugar paste on cling film and store in the fridge for at least an hour
- Combine flour, yeast, sugar, salt, baking soda (optional) and cinnamon or speculaas spices. Mix with a spoon
- Add the milk and egg and combine with a wooden spoon
- Put on a board and knead into flexible dough for 8 minutes
- Save some butter for brushing
- Add the butter in small increments kneading the dough until all the butter is absorbed
- Proof for 1 hour
- Pre heat the oven to 375℉. Roll the dough into a square and cover with ¾ of the raisins and chopped pecan nuts. Fold and roll again into a square
- Take the almond sugar paste out of the fridge and spread across the dough before adding the remaining raisins and pecans
- Now roll the square up into a sausage. Cut into through the middle and braid by twisting the two halves Roll into a circle
- Bake in the oven for at least 35-40 minutes until golden brown
- Let it cool for 10 minutes and brush with the remaining butter
- Sprinkle icing sugar for decoration and you have an amazing Dutch Christmas kerststol bread ring
Calories: 280; Fat: 10.5g; Carbs: 42.3g; Protein: 6.4g