Kerststol

Name: Kerststol
Yield: 4
Cuisine: Netherlands
Ingredients: Bread flour — 500 g (1 lb 2 oz); Active dry yeast — 2 tsp; Sugar — 50 g (1.75 oz); Warm milk — 240 ml (8 fl oz); Butter, softened — 115 g (4 oz); Salt — 1 tsp; Mixed dried fruit (raisins, currants, candied peel) — 150 g (5 oz); Chopped almonds — 70 g (2.5 oz); Ground cinnamon — 1 tsp; Marzipan, shaped into a log — 200 g (7 oz); Egg, beaten, for glazing — 1; Powdered sugar, for dusting

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (1 lb 2 oz)
Active dry yeast — 2 tsp
Sugar — 50 g (1.75 oz)
Warm milk — 240 ml (8 fl oz)
Butter, softened — 115 g (4 oz)
Salt — 1 tsp
Mixed dried fruit (raisins, currants, candied peel) — 150 g (5 oz)
Chopped almonds — 70 g (2.5 oz)
Ground cinnamon — 1 tsp
Marzipan, shaped into a log — 200 g (7 oz)
Egg, beaten, for glazing — 1
Powdered sugar, for dusting

Method

Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, salt and cinnamon in a large bowl, then add the yeast mixture and softened butter, kneading for 10 minutes until smooth and elastic.
Fold in the mixed dried fruit and chopped almonds.
Cover and let rise in a warm place for 1.5 hours, or until doubled.
Punch down the dough and roll or pat into an oval shape.
Place the marzipan log along the centre and fold the dough over to enclose it, shaping into a classic stol form with one edge slightly overlapping.
Place on a baking tray and let rise for a further 30 minutes.
Preheat the oven to 180°C (350°F) and brush the loaf with beaten egg.
Bake for 40–45 minutes until deeply golden and cooked through.
Cool completely, then dust generously with powdered sugar before slicing.

Introduction: A rich, fruit-studded bread with a marzipan centre, dusted with powdered sugar, the classic Dutch Christmas loaf.

Cultural Background: Kerststol is a fixture of the Dutch Christmas table, its dense, fruit-and-spice-filled dough wrapped around a ribbon of marzipan, traditionally sliced and served alongside coffee during the festive season.

Tips: Roll the marzipan into an even log so it sits neatly along the centre of the dough for a clean spiral when sliced. Let the loaf cool completely before dusting with powdered sugar and slicing, as this helps it hold together.

Variations: Add a little grated orange zest to the dough for extra fragrance. Use a mix of dried apricots and cranberries alongside the traditional raisins and currants.

Storage: Store wrapped at room temperature for up to 5 days, or freeze for longer storage.

Reheating: Not typically reheated; served at room temperature, sliced and often lightly buttered.

FAQs:

Q: What is inside a kerststol?

A: A ribbon of marzipan runs through the centre of the fruit-studded bread, a defining feature of this Dutch Christmas loaf.

Q: When is kerststol traditionally eaten?

A: Throughout the Christmas season, sliced and served alongside coffee or tea.