Kerststol, served on a cutting board

Kerststol: A Traditional Dutch Christmas Food

Kerststol or Kerstbrood or Christmasbread is a truly traditional Christmas food in the Netherlands. Paul loves it, I’m less fond of it, since I don’t like almond spice that much. Which according to my husband is the highlight of a kerststol recipe. You can buy them everywhere in stores around Christmas time. But you can also prepare them yourselves, and that is the best.

Kerststol, on a blue cutting board on a table with a Christmas tablecloth
Kerststol

The kerststol recept (recipe) I used is from the cookbook Het Zoetboek from Delicious. I already wrote about it on the Cosette is Cookin’ Facebook page on December 18th 2019. Bread dough made with flour, milk, sugar, yeast, cardamom, cinnamon, milk powder, an egg, salt and butter. I mixed almonds, raisins and succade soaked in rum through the dough. For the almond spice you need almonds, sugar and an egg. The dough gets wrapped around the almond spice. After baking it’s sprinkled with powdered sugar. It’s served in slices with cream butter.

Other recipes perfect for Christmas are Chocolate Almond & Cranberry Clusters, Pistachio Pudding Cookies, Snowman Hot Chocolate and Blackberry Mascarpone Tart. Another Traditional Dutch Food is the Frikandel.

Review

Followed the instructions completely, they were clear and good. I soaked the raisins, almonds and succade for 2 days instead of just overnight. My oven was on 180° Celsius, because we don’t have a 175° Celsius setting.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Kerststol

Kerststol, served on a cutting board
Kerststol

Allergies: gluten, wheat, sugar, nuts, dairy, lactose, egg.

Ingredients

50 grams succade

175 grams almonds

100 grams raisins, mix of white and regular

6 tablespoons rum

500 grams flour

½ teaspoon ground cardamom

14 grams dried yeast

½ teaspoon cinnamon

10 grams milk powder

½ teaspoon salt

100 grams sugar

1 egg

200 grams butter on room temperature

200 ml lukewarm milk

2 teaspoons oil

2 tablespoons powdered sugar

Almond Spice:

150 grams almonds

150 grams sugar

1 egg

Instructions

Mix succade, raisins and almonds and soak in rum for 2 days. Stir it once and a while. Drain it and leave for a while.

In a bowl add flour, yeast, salt, cardamom, cinnamon, milk powder and sugar. Mix well, than add the egg, milk and 150 grams of the butter. Mix with dough hooks until you have a smooth dough. Sprinkle a bit of flower over it and cover with a kitchen towel. Let it rise for about a half hour, until it has doubled.

Knead the dough for 5 minutes by hand. Roll out in a round flat piece. Top with the almonds, succade and raisins. Roll up the dough and knead well, until it’s mixed well. Roll out the dough in a square of 30 by 25 centimeters. Fold the dough about ¾ over the other side.

Grind the almonds, sugar and egg in a food processor until it’s the consistency of almond spice. Roll the spice into a 25 centimeter roll. Place the roll on the dough and wrap the dough around it.

Cover the dough with sunflower oil. Place it already on the baking tray. Cover with a kitchen towel and let proof for an hour.

Bake in a preheated 180°C/365°F oven for an hour. Just before the end drip with melted butter (the leftover 50 grams). Before serving sprinkle with powdered sugar.

Notes:
  • Recipe source is the cookbook Het zoetboek from Delicious.
  • Enough for 1 bread.
  • You can soak the raisins, almonds and succade shorter in rum, but it has to soak at least an hour.  
Ingredients for the stuffing of the bread, layed down on the kitchen counter
Ingredients for the stuffing of the bread
Succade, raisins and almonds soaking in rum, in a plastic bowl
Succade, raisins and almonds soaking in rum
Ingredients. placed on the kitchen counter, as seen from above
Ingredients
Adding the ingredients to the food processor
Adding the ingredients to the food processor
Butter added to the food processor
Butter added
Kneading the dough, on the kitchen counter in flour
Kneading the dough
Draining the raisins, almonds and succade, in a seef
Draining the raisins, almonds and succade
The risen dough
The risen dough
Before flattening the dough
Before flattening the dough
Adding the stuffing to the bread, the dough is in a square topped with almonds, raisins and succade
Adding the stuffing to the bread
The stuffing mixed through the dough and flattened again
The stuffing mixed through the dough and flattened again
Ingredients for the almond spice, placed on the kitchen counter
Ingredients for the almond spice
Everything for the almond spice placed in the food processor
Everything for the almond spice placed in the food processor
Almond spice in the food processor
Almond spice in the food processor
Shaped into a roll, placed on the kitchen counter
Shaped into a roll
Kerststol shaped into form
Kerststol shaped into form
Just before baking, placed on a baking sheet
Just before baking
Melting the last butter
Melting the last butter
Christmas bread after baking, still on the baking sheet
Christmas bread after baking
Kerststol, on a blue cutting board on a table with a Christmas tablecloth
Kerststol

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