How to Make Kerststol: Dutch Christmas Stollen w Homemade Almond Paste

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding a subtle flavor.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is a common alternative that is less processed.

In a food processor, combine equal amounts of almonds and sugar and the zest of half a lemon and pulse until fine powder.

Add an egg and almond extract to the almond mixture and pulse until it forms a ball.

In a stand mixer with a dough hook, add 540 grams of flour, 60 grams of sugar, 14 grams of instant yeast on one side, and 10 grams of salt on the other side, along with 1 egg and 290 grams of lukewarm milk.

Knead the dough with the mixer for 10 minutes until a ball forms.

Add 85 grams of room temperature butter and 1 teaspoon of speculaaskruiden and knead until fully incorporated.

Add 100 grams of chopped hazelnuts, 160 grams of drained Thompson raisins, 140 grams of drained golden raisins, and 35 grams of candied orange peel to the dough and mix until evenly distributed.

If the dough is too wet, dust the work surface with flour and knead by hand to combine thoroughly.

Cover the dough and let it rise in a warm spot for 1 hour until doubled in size.

Combine 400 grams of almond paste with 1 egg yolk and 1 tablespoon of water using a hand mixer and divide into 2 pieces.

Roll out one piece of dough to just shy of 30 centimeters (12 inches) long and shape it into an oval.

Place the almond paste log closer to you, roll the dough around it, and pinch the seams to seal.

Repeat for the second piece of dough and place both on a cookie sheet seam side down.

Cover with plastic wrap and let rise for another hour in a warm spot.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) non convection.

Bake the stollen for 35 to 40 minutes, checking after 15 to 20 minutes and tenting with aluminum foil if the crust browns too much.

Brush the tops with melted butter for a glossy finish after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens