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Christmas Baking Holidays Dutch Sweet Breakfast

A freshly baked Christmas stollen on the table is something special. The scent of yeast dough with cinnamon and orange zest fills your kitchen, and when you slice it you can see exactly why everyone is waiting for this moment. Serve it in style on a beautiful dinnerware set for a festively set table that instantly creates a Christmas atmosphere. This recipe makes one large stollen, enough for six people.

x_ckl_recipe_markerChristmas stollen with almond paste A homemade Christmas stollen with creamy almond paste is the highlight of the holidays. Soft, fragrant and beautiful to serve at the table. How do you make a Christmas stollen with almond paste? Breakfast Dutch 6 servings 40 min 35 min 10 min 30 min 2 hours 55 min

First make the almond paste: mix 150 g ground almonds with 150 g fine granulated sugar, 1 beaten egg and the zest of half a lemon. Knead briefly into a smooth mass and wrap in foil. Chill for at least 30 minutes.
Soak 75 g raisins and 50 g currants for 15 minutes in lukewarm water with a splash of rum or orange juice. Drain and pat dry with kitchen paper.
Dissolve 7 g dry yeast in 100 ml lukewarm milk with a teaspoon of sugar. Leave for 10 minutes until it starts to foam.
Put 400 g flour, a pinch of salt, 60 g sugar, 1 tsp ground cinnamon and the zest of half an orange in a large mixing bowl. Add the yeast mixture, 1 beaten egg and 75 g softened unsalted butter. Knead for 10 minutes until you have a smooth, elastic dough.
Knead the drained raisins, currants and 50 g finely chopped candied peel through the dough. Cover the bowl with a tea towel and let the dough rise in a warm place for 1 hour until doubled in size.
Preheat the oven to 180°C (conventional/top-and-bottom heat).
Press the risen dough on a lightly floured work surface into an oval of about 30 by 20 cm. Roll the almond paste into a log about 25 cm long and place it just left of center on the dough. Fold the larger half of the dough over the almond paste. Press the edges lightly to seal.
Place the stollen on a baking sheet lined with parchment paper. Cover and allow to proof for another 30 minutes.
Bake the stollen for 30 to 35 minutes until golden brown. A hollow sound when you tap the bottom means it is done.
Brush the stollen generously with melted butter (about 50 g) immediately after baking. Let cool for 10 minutes, then sift a generous layer of icing sugar over it. Slice and serve.

Christmas Baking Holidays Dutch Sweet Breakfast 400 g flour 7 g dry yeast 100 ml lukewarm milk 60 g fine granulated sugar 75 g softened unsalted butter (plus 50 g for brushing) 1 egg (beaten) 1 tsp ground cinnamon Zest of 1/2 orange Pinch of salt 75 g raisins 50 g currants 50 g finely chopped candied peel Splash of rum or orange juice (for soaking) Icing sugar (generous, for finishing) 150 g ground almonds (for almond paste) 150 g fine granulated sugar (for almond paste) 1 egg (for almond paste) Zest of 1/2 lemon (for almond paste) Mixing bowl Baking sheet Parchment paper Tea towel Sieve Rolling pin Foil Kitchen paper Dinner Set dinner-sets Baking utensils baking-utensils Mixing Bowl mixing-bowl Baking bakken Cookinglife Christmas Dinnerware Set Green 18-piece / 6 persons - 6 dinner plates, 6 breakfast plates & 6 bowls Cookinglife ["Dinnerware set 18 pieces"] Cosy & Trendy Dinnerware Set Quintana Amber 18-piece / 6 people - 6 dinner plates, 6 pasta bowls, and 6 side plates Cosy & Trendy ["Tableware set18-piece"] French toast met peer en kaneelsuiker foodies-french-toast-met-peer-en-kaneelsuiker Gluten-free banana bread with walnuts and cinnamon foodies-glutenvrije-bananenbrood-met-walnoten-en-kaneel Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Oat Bread with Banana, Flaxseed and Seeds foodies-oat-bread-banana-linseed-seeds

Recipe

Christmas stollen with almond paste

A homemade Christmas stollen with creamy almond paste is the highlight of the holidays. Soft, fragrant and beautiful to serve at the table.

Course	Breakfast
Kitchen	Dutch
Servings	6 servings

Preparation time

Preparation time	40 min
Time in oven	35 min
Stiffen up min.	10 min
Cooling time	30 min
Total	2 hours 55 min

Equipment

Mixing bowl
Baking sheet
Parchment paper
Tea towel
Sieve
Rolling pin
Foil
Kitchen paper

Ingredients

400 g flour
7 g dry yeast
100 ml lukewarm milk
60 g fine granulated sugar
75 g softened unsalted butter (plus 50 g for brushing)
1 egg (beaten)
1 tsp ground cinnamon
Zest of 1/2 orange
Pinch of salt
75 g raisins
50 g currants
50 g finely chopped candied peel
Splash of rum or orange juice (for soaking)
Icing sugar (generous, for finishing)
150 g ground almonds (for almond paste)
150 g fine granulated sugar (for almond paste)
1 egg (for almond paste)
Zest of 1/2 lemon (for almond paste)

How do you make a Christmas stollen with almond paste?

First make the almond paste: mix 150 g ground almonds with 150 g fine granulated sugar, 1 beaten egg and the zest of half a lemon. Knead briefly into a smooth mass and wrap in foil. Chill for at least 30 minutes.
Soak 75 g raisins and 50 g currants for 15 minutes in lukewarm water with a splash of rum or orange juice. Drain and pat dry with kitchen paper.
Dissolve 7 g dry yeast in 100 ml lukewarm milk with a teaspoon of sugar. Leave for 10 minutes until it starts to foam.
Put 400 g flour, a pinch of salt, 60 g sugar, 1 tsp ground cinnamon and the zest of half an orange in a large mixing bowl. Add the yeast mixture, 1 beaten egg and 75 g softened unsalted butter. Knead for 10 minutes until you have a smooth, elastic dough.
Knead the drained raisins, currants and 50 g finely chopped candied peel through the dough. Cover the bowl with a tea towel and let the dough rise in a warm place for 1 hour until doubled in size.
Preheat the oven to 180°C (conventional/top-and-bottom heat).
Press the risen dough on a lightly floured work surface into an oval of about 30 by 20 cm. Roll the almond paste into a log about 25 cm long and place it just left of center on the dough. Fold the larger half of the dough over the almond paste. Press the edges lightly to seal.
Place the stollen on a baking sheet lined with parchment paper. Cover and allow to proof for another 30 minutes.
Bake the stollen for 30 to 35 minutes until golden brown. A hollow sound when you tap the bottom means it is done.
Brush the stollen generously with melted butter (about 50 g) immediately after baking. Let cool for 10 minutes, then sift a generous layer of icing sugar over it. Slice and serve.

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A homemade Christmas stollen is a gift in itself. Put it on the table with a cup of coffee or tea and you immediately have a Christmas breakfast or brunch that makes everyone happy. Slice it at the table, because that is exactly the moment when everyone falls silent.

Want to present it extra festively? Place the stollen on a large dinner plate and dust with icing sugar again just before serving. A beautiful Christmas dinnerware set completes the picture and ensures your table looks its best on Christmas Day.

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