I have been meaning to make Kerststol, the Dutch version of stollen or Christmas bread, for quite some time. Christmas week on the blog gives me the perfect opportunity, no? What a fun little project this was...
First, let me just say that I'm not a fan of candied fruit. Ick. But, give me some booze soaked golden raisins and cranberries, and I'm all over it. While there are many versions of Kerststol out there, it is versatile enough to make it my way.
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup orange liqueur
1 cup milk, warmed to 110 degrees F. (bathwater warm)
2 teaspoons granulated sugar
1 tablespoon active dry yeast
1/2 cup all purpose flour
all of the sponge
1/2 cup unsalted butter, softened
2 eggs, slightly beaten
1/4 cup granulated sugar
1 tablespoon freshly grated orange peel
1 tablespoon freshly grated lemon peel
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon salt
4-4 1/2 cups all purpose flour
1 cup almond paste
Combine the raisins, cranberries, and orange liqueur in a small bowl. Cover and let soak for several hours or overnight.
For the sponge, combine the milk, sugar and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.
The sponge will give this rich dough a little jump start....
This is what "shaggy" dough looks like...
Place the dough in a greased bowl and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.
Preheat oven to 375 degrees F.
Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into an oval shape, roughly 8 X 12 inches (do this over parchment paper or a silpat for easy transfer on to the baking sheet).
Divide the almond paste in half. Roll each half into a long rope, about 10 inches. Place one of the almond paste rolls lengthwise down the center of the dough. Fold the dough over the almond paste lengthwise, and gently pinch to seal. Repeat with the remaining dough and almond paste. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes.
Bake for 30-35 minutes, or until golden brown. Cool completely. Dust with powdered sugar.
The Dutch do love their almond paste. Try toasting a slice and then spreading the warm almond paste over the bread. Yum!
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
■ How To Make Perfect Gingerbread People by Cravings of a Lunatic
■ Slow Cooker Pumpkin Cobbler by Juanita’s Cocina
■ S’mores Fudge by Hezzi-D’s Books and Cooks
■ Cherry Noir Noel by Noshing With The Nolands
■ Japanese Blondies by Ninja Baking
■ Peanut Brittle by Food Lust People Love
■ Elf Nibbles by Dizzy Busy and Hungry
■ Cheesecake Chocolate Chip Cookies with Salted Caramel by Rants From My Crazy Kitchen
■ Gingerbread Men Cookies by Dinners, Dishes, and Desserts
■ Mint Chocolate Chip Sugar Cookie Bars by Mom’s Test Kitchen
■ Penuche by Cooking In Stilettos
■ Triple Orange Biscotti by Liv Life
■ Homemade Caramels by Jen’s Favorite Cookies
■ Kerststol (Dutch Christmas Bread) by The Dutch Baker’s Daughter
■ Dark Chocolate Orange Ricotta Tart with Honey Almond Crust by Cupcakes & Kale Chips
■ Tropical Toffee Brittle by Home Cooking Memories
■ Chocolate Raspberry Linzer Cookies by Pineapple and Coconut
■ Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen
- 1 Basics 6 Cup Mini Loaf Pan
- 1 Deluxe 11x17 Cookie Pan with Drop Zones
- 1 Professional 3-Piece Cake Stacking Set - Round
- 1 Novelty 12 Cup Molded Cookie Pan - Star
- 1 Novelty 6 Cup Flower Cakelette Pan
- 1 12-Piece Basic Tip Set
- 1 Large 12" Disposable Icing Bags
- 1 Set of 2 Bowl Scrapers
- 1 10" Icing Spatula w/ Serrated Edge
- 1 Mechanical Cookie Scoop
- 1 Spoonula/Spatula 2 Piece Set
- 1 Ceramic Tool Crock
- 1 4 Piece Classic Fondant Imprint Mat Set
- 1 Flower Cake Decorating Kit
- 1 "Mini Cakes" Cake Carrier
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