Traditional Dutch Christmas Stollen

A simple to make traditional Dutch Christmas stollen with almond is perfect for Christmas morning tea or breakfast on Christmas day. It can be a great raisin bread recipe for all year round, enjoy!


Requires: Mixer with dough hooks


    • Soak the raisins in water for 10 minutes.
    • Mix the milk with the yeast.
    • Mix the flour with the yeast mixture, sugar, cinnamon, salt and half of the beaten egg and half of the orange zest with a mixer with dough hooks.
    • Mix in 40 grams of butter in small cubes.
    • Chop the almonds.
    • Drain the raisins from the water. Make sure they are well-drained.
    • Knead the raisins into the dough with the almonds and try to make them evenly distributed in the dough.
    • Let stand covered for half an hour and the dough will rise in temperatures of 25 to 30 degrees Celsius.
    • Mix the almond paste with ¼ of a beaten egg and the other half of the orange zest and knead into a roll.
    • Roll the dough into an oval (be sure to dust rolling surface).
    • Place the roll of almond paste mix onto one half of the dough and fold in half.
    • Press the dough together well and shape your dough into a stollen.
    • Place the stollen on a lined baking tray.
    • Cover the stollen.
    • Leave the stollen for 30 minutes to rise.
    • Pre-heat oven to 170 degrees Celsius.
    • Brush the curd with the remaining ¼ egg.
    • Bake the stollen on the middle rack of the oven for 35 minutes until golden brown.
    • Melt 20 grams of butter and brush onto the stollen (wait for the butter to soak in to the stollen).
    • Sprinkle with icing sugar.

NOTE: Keep your homemade Traditional Dutch Christmas Stollen for up to 5 days.


eet smakelijk!

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