All across the Netherlands
|Amount Per Serving*|
|Calories 167||Calories from Fat 51|
|% Daily Value**|
|Total Fat 6g||9%|
|Saturated Fat 1.3g||7%|
|Trans Fat 0.1g||5%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||8%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 3%||Iron 6%|
* This is a good-faith estimation. Real values may differ. Calculated by happyforks.com.
** Percent Daily Values are based on a 2000 kcal diet. Your daily values may be higher or lower depending on your calorie needs.
Dutch Christmas bread
Kerststol ("Christmas stol") is a richly filled bread traditionally served around Christmas and Easter (around the latter, it's known as paasstol ("Easter stol")). It's closely related to the German Stollen, and might very well have descended from it, although its exact origin has been lost. The characteristic kerststol shape has been used in Friesland for centuries, so it could be a native Dutch treat after all.
Wherever kerststol first came from, one theory states that it started out as a fertility symbol among the pre-Christian Germanic peoples, where it was supposedly used as a sacrificial bread during the Yule festivities. It first appears in literature in 1329 in Germany. Back then, it was still a pretty bland bread made with rapeseed oil as Advent was a fasting period and butter could not be used. Only in 1491, pope Innocentius VIII allowed the use of butter, and the bread gradually grew sweeter. In current times, it generally contains a generous amount of raisins, nuts and marzipan.
100g almond flour
100g granulated sugar
25g caster sugar1
50g (Zante) currants
peel of 0.5 oranges
7g dried yeast
Notes and substitutes
1 Apparently this is not always readily available in the US. Simply swap with regular granulated sugar.
Mix the flour, water, caster sugar, butter and yeast. Knead for 5 minutes.
Cover with a clean kitchen towel and let rise for 1 hour.
Mix the sugar, almond flour and egg. Put in the fridge.
Roughly chop the almonds.
Add the raisins, currants, almonds and orange peel to the dough. Knead until well mixed.
Roll into a 10mm thick rectangle. Place on a sheet of baking paper. Feel free to sprinkle some extra flour onto the dough if it's too sticky.
Roll the almond paste into a sausage shape, slightly shorter than the dough rectangle.
Place at one third of the dough, and fold the dough over it.
Let rise for another 30 minutes.
Preheat your oven at 200°C.
Put the bread in the oven for 35 minutes. After 15 minutes, reduce the temperature to 180°C.
Spread a thin layer of butter on the (still warm) bread. Cover with icing sugar.
Slice into 20mm thick slices. Serve with butter.
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