Recipe for Dutch Stollen fruit bread
Perhaps best described as a kind of Dutch fruitcake, Stollen is a delicious, fruity, flaky holiday treat.
Don’t worry about how many steps there are to this recipe. It’s easy to follow, and the result is so very worth it!
Fruit Mixture Ingredients
|1/4 Cup||Slivered Almonds|
|2 Tablespoons||Candied Mixed Peels|
|1/4 Cup||Dried Cranberries|
|1||Medium Orange (Zested and Juiced)|
|1||Medium Lemon (Zested)|
|2 Tablespoons||Rum or Orange Juice|
|1/2 Cup||Unsalted Butter, Softened|
|1/2 Teaspoon||Speculaas Spice (Recipe)|
|1 1/2 Tablespoons||Sugar|
|1/2 Teaspoon||Vanilla Extract|
|3 - 4 Cups||All Purpose Flour|
|1||Package Fast Acting Yeast|
|1/2 - 1 Cup||Almond Paste, Room Temperature (Recipe)|
|Sugar (for sprinkling)|
|1/4 Cup||Apricot Jam|
|1/4 Cup||White Sugar|
|Icing Sugar for Dusting|
Prep the Yeast
Soak the yeast for 5-10 minutes in ½ cup warm water, and ½ tsp sugar
Prepare the Fruit Mixture
Place all the fruit mixture ingredients in a large bowl. Cover and refrigerate at least overnight.
When making the stollen, add one tablespoon of flour to the fruit, just to soak up any extra liquid.
Make the Dough
- Beat together the butter, salt, speculaas spice, sugar, and vanilla extract until well blended.
- Add the egg, mixing well
- Add the flour and yeast to the mixture and mix well. Let stand for 10 minutes.
- Turn the dough out on a lightly floured surface and knead for 10 minutes.
Put It All Together!
- Add the fruit mixture to the dough and knead gently until it is mixed in evenly. It will seem like an awful lot of fruit, but it will come together.
- Cover with a clean tea towel and allow to rise in a warm place until doubled in size, about 1 hour.
- Shape the almond paste into a short log and set aside.
- Gently punch down the dough, and place on a lightly floured surface.
- Sprinkle some flour on to a rolling pin, and roll the dough out into a square.
- Place the almond paste log onto the middle of the dough. Fold the dough around the almond paste.
- Place rolled dough, seam side down, on a parchment paper lined cookie sheet.
- Cover with a clean cloth and allow to rise for another 30 minutes.
- Preheat oven to 400 degrees and place a pan with 1 1/2 cups of water in the bottom of oven.
- Place dough in the oven and lower the temperature to 350 degrees. Bake for 20-25 minutes, or until the stollen sounds hollow when tapped.
- Remove stollen from oven, brush with melted butter, sprinkle with sugar, and allow to cool.
- Place glaze ingredients in a small pan and boil 1-2 minutes, stirring occasionally.
- Brush the glaze over the cooled stollen.
- Sprinkle a sheet of parchment paper with icing sugar, and place the stollen on it.
- Using a fine sieve, dust the top and sides of the stollen with icing sugar.
- Wait 5-10 minutes, then enjoy!