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!

Ingredients

150 grams raisins and/or cranberries
3 ½ grams of Dr. Oetker Instant Yeast
130 ml room temperature milk
275 grams flour
40 grams sugar
pinch of gwoon Cinnamon Powder
Pinch of salt
1 large egg
Zest from 1 orange
60 grams Somerdale Pure English Butter Salted
50 grams garnished almonds
150 grams almond paste
Icing sugar for sprinkling

Requires: Mixer with dough hooks

Preparation

Soak the raisins in water for 10 minutes.
Mix the milk with theyeast.
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.