200 gr Flour
120 ml Water
100 gr almond flour
100 gr granulated sugar
25 gr Caster Sugar
25 gr Butter
50 gr raisins
50 gr (Zante) currants
30 gr almonds
peel of 0.5 oranges Orange peel
7 gr dried yeast
Kerststol (Christmas stol) is a richly filled bread traditionally served around Christmas. It’s closely related to the German Stollen, and might very well have descended from it, although its exact origin has been lost.
This cake-like fruit bread is full of marzipan, nuts, raisins or other candied fruit, and covered with a thick layer of icing sugar, making it look like it is covered in snow. The most traditional Stollen can be found in the eastern German city of Dresden, where it was first mentioned in historic records back in 1474.
How to Make Kerststol:
- Mix the flour, water, caster sugar, butter, and yeast. Knead for 5 minutes.
- Cover with a clean kitchen towel and let rise for 1 hour.
- Mix the sugar, almond flour, and egg. Put in the fridge. Roughly chop the almonds.
- Add the raisins, currants, almonds, and orange peel to the dough. Knead until well mixed.
- Roll into a 1 cm thick rectangle. Place on a sheet of baking paper. Feel free to sprinkle some extra flour onto the dough if it’s too sticky.
- Roll the almond paste into a sausage shape, slightly shorter than the dough rectangle.
- Place at one third of the dough, and fold the dough over it. Let rise for another 30 minutes.
- Preheat your oven at 200° C.
- Put the bread in the oven for 35 minutes. After 15 minutes, reduce the temperature to 180° C.
- Spread a thin layer of butter on the (still warm) bread. Cover with icing sugar.
- Slice into 2 cm thick slices. Serve with butter.