Description
A rich and sweet bread filled with dried fruits and almond paste, traditionally served in the Netherlands with Easter and Christmas.
Ingredients
Scale
- 500 g (18 oz) flour
- 10 g (2 tsp) salt
- 50 g (2 oz) fresh yeast
- 200 ml (7 fl oz) milk, tepid
- 100 g (3,5 oz) sugar
- 100 g (3,5 oz) butter, molten
- 1 egg, whisked
- grated peel of 1 orange
- 300 g (10 oz) currants, soaked, washed and dried
- 200 g (7 oz) raisins, soaked, washed and dried
- 50 g (2 oz) candied cherries, chopped
- 75 g (2,5 oz) succade, chopped
- 200 g (7 oz) almond paste
- butter
- powdered sugar
Instructions
- Make a paste of the yeast and some of the milk.
- Mix flour, salt and sugar.
- Mix milk, egg and molten butter (this mixture should be tepid).
- Make a well in the dry ingredients, pour in the wet ingredients and the yeast mixture and mix with a fork or wooden spoon.
- When the fluids are roughly incorporated, knead it well by hand for 10 minutes.
- After kneading the dough will be slightly sticky, soft and smooth.
- Mix in the grated orange peel, currants, raisins, candied cherries and succade.
- Put the dough in a bowl, cover with cling film and leave to rise on a warm spot for 1 hour.
- After rising, knead the dough well.
- Put the dough on a lined baking sheet and flatten it to an oval of 3 cm thick.
- Shape the almond paste in a log, 1 cm shorter than the dough oval.
- Put the almond paste log on the dough and fold the sides of the dough over. Close well!
- Cover with cling film and leave to rise for another 30 minutes.
- Brush the bread with milk and put it in a preheated oven at 200C.
- Bake the stollen for about 40 minutes, cover it with aluminium foil when the fruits on the top get too dark.
- The bread is cooked when it sounds hollow when tapped on the bottom.
- Leave it to cool on a rack.
- Brush with butter and sprinkle with powdered sugar.
Notes
The dried fruit can be substituted by other dried fruits and nuts.
The dried fruit can be soaked in water, fruit juice or even in alcohol (rum, orange liqueur, etc).
By making portions of the dough and the almond paste, mini-stollen can be made. The cooking time will then be shorter, keep an eye on them!
Using dried yeast instead of fresh is possible, check the package for conversions.
- Prep Time: 2 hours
- Cook Time: 1 hour