Dutch Christmas Stollen
Ingredients
- 250 gWheat flour
- 125 mlMilk (warm)
- 5 gFresh baker's yeast
- 35 gSugar
- 60 gButter (softened)
- 1 pcEgg
- 4 gSalt
- 150 gRaisin
- 50 gDried currants
- 40 gCandied orange peel
- 150 gMarzipan
- 15 gIcing sugar
Method
A golden crust dusted with icing sugar gives way beneath the knife. The close, tender crumb is studded with raisins, dried currants and candied peel, with a soft almond paste filling running through the centre and the warm scent of butter and dried fruit.
- 1
Soak the raisins and dried currants in warm water for 15 minutes. Drain thoroughly, pressing out excess water without crushing the fruit, then mix with the candied peel.
- 2
Stir the yeast into the warm milk with a pinch of sugar and leave for 10 minutes. Mix the flour with the remaining sugar and salt. Add the yeasted milk, egg and soft butter; knead for about 10 minutes, until the dough is supple and pulls away from the bowl.
- 3
Work the drained fruit and candied peel into the dough just until evenly distributed. Cover and leave to rise for about 1 hour, until nearly doubled in volume.
- 4
On a lightly floured surface, roll the dough into an oval about 2 cm thick. Shape the almond paste into a log and lay it lengthwise, slightly off-centre. Fold one side of the dough over the filling, leaving the edges unsealed. Transfer to a parchment-lined tray, cover and prove for 30 minutes. Heat the oven to 180°C.
- 5
Bake at 180°C for 30–35 minutes, until the crust is deeply golden and the loaf is cooked through. Brush with melted butter as soon as it comes out of the oven. Leave to cool, then dust with icing sugar.
Frequently asked questions
How do you get this dish right?
- Drain the fruit thoroughly; excess water makes the dough wet and slows its rise.
- Once the fruit is added, knead only long enough to distribute it. Overworking can tear the dough and streak the crumb.
- Brush the loaf while it is piping hot so the butter sinks into the crust before it firms.
How long does this dish keep?
Once cool, wrap well and keep at room temperature for up to 3 days. Freeze whole or sliced; thaw at room temperature.
