Pemberton Cookbook


Dutch Christmas Stollen




Grease a baking tray with butter.

Mix the raisins, currants, candied peel and chopped candied orange peel in a bowl.

Mix the almond paste, the egg yolk and the lemon rind in a second bowl.

Shape almond mixture into a roll.

Make a yeast dough of the flour, the lukewarm milk, butter, yeast, salt, sugar and the egg.

Leave this to rise for 10 minutes in a warm place, under plastic foil.

Work the filling, including the raisins, currants, etc., through the dough.

Leave to rise for another 10 minutes.

Shape the dough into an oblong bread.

Put the almond paste inside the bread and fold closed.

Cover the dough with plastic foil and stand to rise on the baking tray for 10 minutes.

Bake the Christmas bread in a 190 ° C oven for 40 minutes.

As soon as you have taken the bread out of the oven, brush with butter and dust with caster sugar.

Stand to cool on a wire rack.

The bread keeps for a fortnight in a plastic bag.


~Willemina Venema in Rotterdam, The Netherlands, June 2003

Page created June 8, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.