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.
Kerststol
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup orange liqueur
Sponge:
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
Dough:
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
Filling:
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:
- 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
To enter, read the details and use the Rafflecopter below!
***Disclaimer: This giveaway is being provided by Cake Boss Baking. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***
Wow! I love sweet Christmas breads, and the almond paste in the middle sounds awesome!
ReplyDeleteI have candied fruit too! So, I can't wait to make this!
ReplyDeleteHappy day #6!
this brings back memories:-). Your bread looks great.
ReplyDeleteOMG what an awesome giveaway! Cake Boss is the boss! I'd totally put all items to good use.
ReplyDeleteI haven't seen a recipe like this before but it looks delicious! I wouldn't have thought to use almond paste in a bread but it definitely sounds like a good idea now!
ReplyDeleteI would love to make this Kerststol. I haven't had it in years. After that, I'd make some Banket (almond paste in pastry. Yum!
ReplyDeleteThis is a great prize package! The first thing I would make would be some seasonal quick breads in the 6-Cup Mini Loaf Pan--maybe some nice orange-cranberry bread.
ReplyDeleteThis looks amazing!!! I've never made a "holiday bread"..well maybe challah, but this looks better lol
ReplyDeleteI will make banana bread.
ReplyDeleteSome fun Christmas cookies!
ReplyDeleteI would love to make the Kerststol. Anything stuffed with almond paste grabs my attention.
ReplyDeleteHappy Holidays, everyone!
Cathy this is really impressive. I just love this recipe. I want to try this before the holidays.
ReplyDeleteThank you so much for joining us for Christmas Week. I love any chance to work with you. Such a pleasure. xx
Kim--thanks for letting me participate...so much fun! :)
DeleteYour Dutch Christmas bread sounds heavenly and I will try making it this holiday season. Thank you for sharing !
ReplyDeleteHello my name is Francesca and I'm Italian. I discovered your blog by accident and I immediately liked, because there are so many interesting things. I have joined your followers. If you go too foul. Thank you. Francesca.
ReplyDelete