Kerststol (Dutch Christmas Bread)
User Reviews
4.9
Kerststol (Dutch Christmas Bread)
Description
Kerststol (Dutch Christmas Bread) blends wheat flour and almond flour to form a tender dough enriched with butter and sweetened with caster sugar. After kneading and an initial rise, dried fruits including raisins and currants are mixed in along with chopped almonds and grated orange peel, contributing bursts of texture and flavor throughout the bread. The dough is then rolled into a rectangle and encases a cylinder of almond paste, providing a moist, sweet center once baked. Baking starts at a higher temperature to set the crust, then continues at a lower temperature to cook through evenly.
The result is a loaf with a golden crust dusted with icing sugar and a soft crumb dotted with juicy dried fruit and crunchy almonds. The almond paste core adds richness and sweetness, contrasting the slightly spiced dough. The bread's flavors combine citrus, nuts, and mellow sweetness, making it an ideal seasonal bread to enjoy with butter or on its own during holiday celebrations.
Kerststol is typically sliced and served at breakfast or brunch during the Christmas season. Its dense but tender texture makes it satisfying and flavorful to accompany coffee or tea. The fruit and nuts provide natural sweetness and variety in every bite.
Ingredients
- 200 gr flour
- 120 ml water
- 100 gr almond flour
- 100 gr granulated sugar
- 25 gr caster sugar
- 25 gr butter
- 50 gr raisins
- 50 gr currants currants, Zante
- 30 gr almonds
- 0.5 egg
- 1/2 orange peel
- 7 gr dried yeast
- icing sugar
Instructions
- Mix the flour, water, caster sugar, butter, and yeast. Knead for 5 minutes. Set the dough aside in a warm place and leave it to raise for 1 hour.
- Next, prepare the almond paste by combining the granulated sugar, with the egg and almond flour and place in the fridge for a little while.
- Once the dough has finished resting, roughly chop the almonds and and combine them with the raisins, currants and orange peel and mix them into the dough, kneading until evenly distributed.
- Roll the dough on a clean, floured surface into a 1 cm (about 1/2 inch) thick rectangle and place it on baking paper.
- Roll the almond paste into a cylinder and place on the dough. It should be slightly shorter than the length of your dough. Roll the dough over the paste, encasing it inside securely. Allow the roll to rest for 30 minutes.
- Preheat your oven at 200°C/ 390°F.
- Place the Kerststol in an ovenproof bread pan and bake. After 15 minutes reduce the heat to 180°C (355°F) and bake for a further 20 minutes.
- Once done and nicely browned, take the oven out of the oven and spread some butter thinly over the top. Sprinkle with icing sugar to your liking.
- Once cooled, slice into inch-thick slices and serve with a good spread of butter on top. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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