Day 4: Dutch Kerststol

J is born and raised in Scotland, but the last name van Wessel isn’t exactly a traditional Scottish name. His parents are Dutch, and therefore part of Christmas comes a bit early for us. At the beginning of December we celebrate Sinterklaas, or the Dutch version of Christmas. I thought it would be fun to try a few Dutch holiday-themed bakes to keep in the spirit.

Sinterklaas is on the 6th, although we will be celebrating slightly late, I still thought it would be fun to post this recipe before the actual day.

I did try to make pepernoten as well, but it was an utter disaster and the first time I have got really tired of baking since starting this blog. The dough was just a bit too wet and the cookies didn’t keep their shape as they were baked. I will try them again, but because of the amount of baking I am doing for this month, I just don’t have the patience to do it right now. Fear not though! Mike, my fellow Canadian living abroad, has jumped in to offer me an alternative recipe. Mike is great about sending me some pretty amazing Swedish recipes (like the delicious Swedish Cinnamon Buns), and very kindly translates them into English for me. So keep your eyes peeled for another fun Swedish bake later in the month!

While I was still frustrated when I was making the Kerststol, and I am not entirely sure I have done the fold exactly the way it is supposed to be (although Jürgen thinks its the right shape), it has come out so well. It is a sweet fruit filled loaf with a coin of almond paste in each slice. Think of it like a panatone wrapped around a sweet almond spread. It is absolutely delicious and it will be hard to not eat the whole thing before we celebrate Sinterklaas.

I would really recommend trying this bake for Christmas, as it is not something you see often in Scotland or North America, so it will be a fun surprise for everyone you are serving it to!

Hope you enjoy this yummy Dutch treat!

Kerststol

This recipe makes one loaf, if cut into 20 pieces it is 199 calories per slice.

dsc_1104

Ingredients:

Almond Paste:

  • 225g ground almond
  • 225g icing sugar
  • 1 egg
  • 1 tsp. lemon zest

Dough:

  • 1/2 cup raisins
  • 1/2 cup candied peel (I used mixed citrus)
  • 1/4 cup orange juice
  • 2 1/2 cup plain flour
  • 1/2 cup milk (warmed)
  • 2 tsp. dry active yeast
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 egg (beaten)
  • 1/2 cup butter (melted)
  • 1/2 tsp. lemon zest
  • 2 Tbs butter (melted)
  • 2 Tbs icing sugar (optional)

Preparation:

Almond Paste:

  1. In a bowl mix together all the ingredients for the paste with a large spoon. It will slowly become wet and sticky and when you press on it, it should condense and stick together.
  2. You will only need 2/3 of the paste, but you could use it all or wrap up the extra in plastic wrap and store in fridge.

Dough:

  1. Preheat the oven to 180 C.
  2. In a small bowl, combine the raisins, candied peel and orange juice and allow to soak for a while. Ideally this would be for a few hours to a day, but I did it for less than an hour and this was fine.                  dsc_1086
  3. Place all the flour in a large bowl and create a well in the centre.
  4. Pour the warmed milk into the centre and sprinkle the yeast over top before allowing this to sit for about five minutes.
  5. Using a dough hook, mix the ingredients on low until just starting to combine.
  6. Add the sugar and salt and allow to mix on low.
  7. With the mixer still on low, slowly add the beaten egg and the melted 1/2 cup of butter and allow to kneed until completely combined (up to five minutes).dsc_1093
  8. Drain the excess juice from the raisins and peel and kneed the fruit into the dough by hand.            dsc_1094
  9. Allow the dough to rest for one hour. The dough can double in the size. Mine did not double, but it still worked really well.
  10. Kneed down the dough and spread out one a lightly floured work surface, forming an oval shape with the dough. Make sure the dough is still about 3/4-1″ thick.                dsc_1096
  11. Along the the longer axis of the dough, create a divot along the centre.
  12. Take 2/3 of the almond paste you made (or all if it if you want more) and roll into a thick cylinder, just slightly shorter than the oval dough.
  13. Place the almond paste roll in the divot of the dough.                      dsc_1097
  14. Take the bottom side of the dough and wrap over the almond past and down on the far side and pinch the ends.
  15. Take the top side of the dough and fold in half, not over the top of where the almond paste would be. This is so the almond past runs down one side of the loaf, which is the correct form.                      dsc_1098
  16. Place the dough onto a baking paper lined tray and place in over for 30 minutes.
  17. At 30 minutes, open the oven and brush melted butter over the top. Bake for five more minutes.
    • Be careful here, my loaf browned very quickly, so I did not spread the butter over the top. If your loaf looks to brown, either skip the butter stage (but bake for full 40 minutes) or cover with some tin foil.
  18. Brush butter over the top of the loaf once more and bake for five more minutes.
  19. Remove the loaf from the the oven and once cooled you can sprinkle the icing sugar across the top to add a final touch and slice up the loaf.

Hope you enjoy this recipe. This is such a good treat in my opinion! I really love dutch food that has almond paste in it, it makes a very sweet and decadent christmas bread!

Here is an easy to print version:

Kerststol

Almond Paste:

  • 225g ground almond
  • 225g icing sugar
  • 1 egg
  • 1 tsp. lemon zest

Dough:

  • 1/2 cup raisins
  • 1/2 cup candied peel (I used mixed citrus)
  • 1/4 cup orange juice
  • 2 1/2 cup plain flour
  • 1/2 cup milk (warmed)
  • 2 tsp. dry active yeast
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 egg (beaten)
  • 1/2 cup butter (melted)
  • 1/2 tsp. lemon zest
  • 2 Tbs butter (melted)
  • 2 Tbs icing sugar (optional)

Preparation:

Almond Paste:

  1. In a bowl mix together all the ingredients for the paste with a large spoon. It will slowly become wet and sticky and when you press on it, it should condense and stick together.
  2. You will only need 2/3 of the paste, but you could use it all or wrap up the extra in plastic wrap and store in fridge.

Dough:

  1. Preheat the oven to 180 C.
  2. In a small bowl, combine the raisins, candied peel and orange juice and allow to soak for a while. Ideally this would be for a few hours to a day, but I did it for less than an hour and this was fine.
  3. Place all the flour in a large bowl and create a well in the centre.
  4. Pour the warmed milk into the centre and sprinkle the yeast over top before allowing this to sit for about five minutes.
  5. Using a dough hook, mix the ingredients on low until just starting to combine.
  6. Add the sugar and salt and allow to mix on low.
  7. With the mixer still on low, slowly add the beaten egg and the melted 1/2 cup of butter and allow to kneed until completely combined (up to five minutes).
  8. Drain the excess juice from the raisins and peel and kneed the fruit into the dough by hand.
  9. Allow the dough to rest for one hour. The dough can double in the size. Mine did not double, but it still worked really well.
  10. Kneed down the dough and spread out one a lightly floured work surface, forming an oval shape with the dough. Make sure the dough is still about 3/4-1″ thick.
  11. Along the the longer axis of the dough, create a divot along the centre.
  12. Take 2/3 of the almond paste you made (or all if it if you want more) and roll into a thick cylinder, just slightly shorter than the oval dough.
  13. Place the almond paste roll in the divot of the dough.
  14. Take the bottom side of the dough and wrap over the almond past and down on the far side.
  15. Take the top side of the dough and fold in half, not over the top of where the almond paste would be. This is so the almond past runs down one side of the loaf, which is the correct form.
  16. Place the dough onto a baking paper lined tray and place in over for 30 minutes.
  17. At 30 minutes, open the oven and brush melted butter over the top. Bake for five more minutes.
    • Be careful here, my loaf browned very quickly, so I did not spread the butter over the top. If your loaf looks to brown, either skip the butter stage (but bake for full 40 minutes) or cover with some tin foil.
  18. Brush butter over the top of the loaf once more and bake for five more minutes.
  19. Remove the loaf from the the oven and once cooled you can sprinkle the icing sugar across the top to add a final touch and slice up the loaf.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s