Nutritious Breakfast/Lunch

This Sweet Stollen Bread Is The Ultimate Christmas Bread

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This sweet stollen bread is the ultimate Christmas bread

Dutch stollen bread with almond sugar paste is a great bread for your Christmas breakfast or brunch. It is a sweet bread so try this stollen bread

It has everything you need in sweet bread and it is perfect to serve on Christmas morning. Turn it into a decorative ring and it will be the centerpiece of your table. Ready to learn how you can make stollen bread? Let’s get started!

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With Christmas around the corner, I am treating you to a Dutch specialty which is a kerststol also known as stollen bread.

This bread is a sweet bread with raisins and almond sugar paste. To make it even more special you can braid it into a bread ring.

Just looking at the end result you will want to take a bite. Believe me, if you have taken a bite you want to eat the whole ring.

The original recipe is called kerststol which is a rich bread with raisins, currants, nuts, and almond sugar paste.

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The almond sugar paste is easy to make from scratch and needs to be shaped into a sausage.

In regular stollen bread, the sweet almond sugar paste is centered in the middle of the bread and you see the paste when you cut the bread into slices.

So to infuse the whole bread with the almond-sugar paste you can braid it with two tails.

Braiding the bread this way gives the bread a more subtle almond sugar taste and it really decorative as opposed to the original shape.

To make this bread requires some serious kneading. If you have a kitchen machine with a dough hook you can let it take care of the heavy lifting.

I made the dough by hand and after combining all of the ingredients the dough has to be kneaded for at least 8 minutes to let it become elastic and a little sticky.

Then the butter is added and kneaded thoroughly into a flexible dough.

Be aware that when you start making the dough it can be very sticky and difficult to handle. Resist the urge to add flour but keep on kneading it will become less sticky.

You can dampen your hands to make the kneading of the dough easier.

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Want to see how you can make this Dutch stollen bread? Watch the instruction video with the step by step instructions so you can follow along.

Dutch Stollen Bread Ingredients

To make this stollen bread with the almond-sugar paste you need a number of ingredients. Make sure you have the following ready:

  • Wheat flour
  • Dry yeast
  • Baking soda (optional)
  • Sugar
  • Cinnamon or speculaas spices
  • Salt
  • Skimmed milk
  • Egg
  • Soft unsalted butter
  • Pecan nuts
  • Raisins

For the almond-sugar paste you need:

  • White almonds
  • Sugar
  • Lemon juice
  • Egg

Dutch Christmas Kerststol bread ring ingredients

How To Make Dutch Sweet Stollen Bread

To make this recipe start with the raisins. Put them in warm water so they can soak it up. Leave the raisins in the water until you need them in the recipe.

Drain the raisins before you use them in this bread recipe. 

Make Almond Paste

Put the equal amount of almonds and sugar in a kitchen machine and blend. Then add the egg until you get a soft paste.

Add some lemon juice for freshness. Take the paste out of the kitchen machine onto cling film and store in the fridge for at least an hour.

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Make The Stollen Bread

For the stollen bread first, add all the dry ingredients together and mix through with a wooden spoon. Then add the milk and egg.

Leave the butter aside and knead the ingredients into a flexible dough for 8 minutes by hand.

Be aware that the dough can be very sticky when you start. Resist the urge to add more flour. Just flour the board and keep on kneading it will become less sticky.

You can dampen your hands with water to make the kneading easier. 

Now add the butter in small increments. Make sure that all the butter is absorbed into the dough before adding more butter. Save some butter for brushing.

Let the dough proof for an hour so it can double in size. Roll into a square and add ¾ of the raisins and chopped pecan nuts.

Fold and roll again into a square. Take the almond-sugar paste out of the fridge and spread across the square and the remaining raisins and pecans.

Now roll the square up into a thick sausage. Cut through the middle and braid the dough by twisting the two halves.

Then roll the braid into a circle. Preheat the oven to 375℉ and bake the bread on a baking tray in the middle oven for at least 35-40 minutes until golden brown.

Let the bread cool for 10 minutes and brush with the remaining butter.

Some icing sugar for decoration and you have an amazing Dutch Christmas kerststol bread ring. You can have this bread for breakfast, brunch, or lunch.

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How To Store Stollen Bread

There are a couple of ways you can store this Christmas stollen bread. Bread doesn’t store well in the fridge so that is not one of the options:

  • Bread tin – you can store it outside of the fridge for a couple of days in a bread tin or a Ziploc bag
  • Freezer – slice the bread into smaller pieces and store it in the freezer for a couple of weeks

More Traditional Dutch Recipes

If you like this traditional bread recipe you may also like some of these Dutch recipes. Take a look:

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I hope you love this stollen bread recipe as much as I do!

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Dutch stollen bread with almond sugar paste is a great bread for your Christmas breakfast or brunch. It is a sweet bread so try this stollen bread

Dutch Christmas Kerststol bread ring

Serves: 14-16 Prep Time: 70 minutes Cooking Time: 35-40 minutes

Stollen bread or Dutch christmas kerststol bread ring is a sweet bread with raisins, pecan and almond sugar paste. Ready how you can make this bread?

Ingredients

  • 1½ cups wheat flour (375 grams)
  • 2⅘ tsp dry yeast (9 grams)
  • ½ tsp of baking soda (optional)
  • 50 grams of granulated sugar
  • ⅔ cups of lukewarm milk (160 grams)
  • 1 large egg
  • ½ teaspoon of cinnamon or speculaas spices
  • 1 tsp salt (5 grams)
  • 3½ tbsp soft unsalted butter (50 grams)
  • 1 cup of raisins
  • ½ cup of chopped pecan nuts
  • Almond sugar paste:
  • 1¼ cups almond (170 grams)
  • 1cup sugar (170 grams)
  • 1 egg
  • 1 tbsp of lemon juice

Instructions

  1. Put the almonds and sugar in a kitchen machine and blend. Add the egg and blend until soft paste
  2. Add some lemon juice and blend
  3. Put almond sugar paste on cling film and store in the fridge for at least an hour 
  4. Combine flour, yeast, sugar, salt, baking soda (optional) and cinnamon or speculaas spices. Mix with a spoon
  5. Add the milk and egg and combine with a wooden spoon
  6. Put on a board and knead into flexible dough for 8 minutes
  7. Save some butter for brushing
  8. Add the butter in small increments kneading the dough until all the butter is absorbed
  9. Proof for 1 hour
  10. Pre heat the oven to 375℉. Roll the dough into a square and cover with ¾ of the raisins and chopped pecan nuts. Fold and roll again into a square
  11. Take the almond sugar paste out of the fridge and spread across the dough before adding the remaining raisins and pecans
  12. Now roll the square up into a sausage. Cut into through the middle and braid by twisting the two halves Roll into a circle
  13. Bake in the oven for at least 35-40 minutes until golden brown
  14. Let it cool for 10 minutes and brush with the remaining butter
  15. Sprinkle icing sugar for decoration and you have an amazing Dutch Christmas kerststol bread ring 

Nutrition facts

Calories: 280; Fat: 10.5g; Carbs: 42.3g; Protein: 6.4g

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10 Comments

  • Reply
    2pots2cook
    November 22, 2018 at 6:45 pm

    So beautiful !!!

  • Reply
    Kayla
    December 25, 2018 at 8:39 pm

    Can you give the measurements in cups?

    • Reply
      Mireille
      December 25, 2018 at 9:38 pm

      Kayla,

      Sure I can. Take a look in the ingredients.

  • Reply
    Rene
    August 8, 2019 at 4:20 pm

    Can I double the recipe and make 2 almond rings

    • Reply
      Mireille
      August 8, 2019 at 9:17 pm

      Rene,

      I never doubled this recipe but I do not see any reason why you shouldn’t be able to double it. It might be easier to make two bowls of dough and work from there especially if you want to make 2 almond rings.

  • Reply
    Lucille A. Hoerle
    December 24, 2020 at 5:42 pm

    Shouldn’t the measurement of 375 g of flour be about 3 cups in US measurement? I have just finished the dough and needed to add much more flour to be able to handle. Thank you.

    • Reply
      Mireille
      December 25, 2020 at 2:46 pm

      Lucille,

      The measurements are right and how I always make it. I may not have stressed it enough that the dough is very sticky at the beginning and a little hard to handle but you need to resist the urge to add more flour. The longer you knead the dough the less sticky it becomes. I hope your bread turned out well.

  • Reply
    Lucille A. Hoerle
    December 28, 2020 at 10:36 pm

    Thank you for replying. It came out great even though I did add more flour. I will definitely try it again and see if I can make it work with less flour.

    • Reply
      Mireille
      December 29, 2020 at 9:10 am

      You are welcome, Lucille. So glad to hear the stollen bread turned out great because that is all that matters.

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