Description

Dutch Christmas Stollen (Kerststol) is a rich, buttery holiday bread filled with dried fruits, candied peel, and marzipan, then dusted in powdered sugar. This festive loaf is a cherished tradition in the Netherlands—perfect for Christmas morning or served with coffee during the holidays.

Ingredients

For the dough:

4 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup warm milk (about 110°F)
1/2 cup unsalted butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the filling:

1/2 cup golden raisins
1/2 cup currants or chopped dried cherries
1/4 cup chopped candied citrus peel
1 tablespoon rum or orange juice (for soaking fruit)
7 oz marzipan (rolled into a log)

For finishing:

1/4 cup melted butter
1/2 cup powdered sugar (for dusting)

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Instructions

Soak the fruit: Combine raisins, currants, and candied peel with rum or orange juice. Let sit for at least 30 minutes.

Activate yeast: In a large bowl, dissolve yeast in warm milk with 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.

Make the dough: Add remaining sugar, melted butter, salt, cinnamon, nutmeg, eggs, vanilla, and almond extract to the yeast mixture. Gradually stir in flour until a soft dough forms.

Knead and rise: Knead dough for 8–10 minutes (by hand or mixer). Place in a greased bowl, cover, and let rise until doubled, about 1–1.5 hours.

Add fruit: Gently knead in soaked fruits until evenly distributed.

Shape and fill: Roll dough into an oval. Place marzipan log in the center and fold dough over, sealing edges lightly to form the traditional stollen shape.

Second rise: Place on a parchment-lined baking sheet. Cover loosely and let rise for 30–45 minutes.

Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden and cooked through.

Finish: While warm, brush with melted butter and generously dust with powdered sugar. Let cool completely.

Notes

Best made a day ahead for flavor to develop.
Keeps well wrapped in foil for several days and freezes beautifully.
You can omit marzipan if preferred or add slivered almonds for crunch.