Kerststol, or feeststol as it is now often called, is a delicious kind of bread filled with raisins, almond paste and nuts. This recipe is pretty traditional, but you can give it your own spin by changing up the fillings.

Kerststol | Feeststol

Kerststol | Feeststol

Prep Time: 2 hours
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 2 hours 50 minutes

Dutch bread with raisins, nuts and almond paste.



  • 350 grams of Flour
  • 10 grams of Instant Yeast
  • 50 grams of White Sugar**
  • 150 grams of Milk*
  • 1 Egg*
  • 4 grams of Speculaaskruiden
  • Optional: 5 grams of Salt
  • 75 grams of Butter


  • 125 grams of Yellow Raisins
  • 125 grams of Blue Raisins
  • 100 grams of Chopped Almonds or Hazelnuts
  • 200 grams of Almond Paste
  • Optional: Some Lemon Zest


  • Melted Butter
  • Powdered Sugar


    1. Place both kinds of raisings into a bowl and add lukewarm water, let them soak for 15 minutes.
    2. Strain the raisins and pat them dry with a kitchen towel.
    3. Combine with the chopped almonds and set aside.
    4. Heat the milk until it's lukewarm.
    5. Mix together the flour, yeast, sugar, speculaaskruiden and salt.
    6. Add in the milk and egg and knead for about 8 minutes.
    7. Add the butter, in cubes, to the dough and knead until the dough is smooth and subtle.
    8. Add in the raisins and chopped almonds and knead well.
    9. Cover the bowl with plastic wrap and a towel.
    10. Let it rise for one hour.
    11. Optional: Combine almond paste and lemon zest.
    12. Optional: Divide both the dough and almond paste into two portions.
    13. Shape the almond paste into a cylinder.
    14. Roll out the dough into a rectangle of about 1 centimetres thick.
    15. Place an almond paste cylinder into the middle of the dough.
    16. Fold over the dough, press the layers together and create some indents.
    17. Cover the dough with plastic wrap and let it rise for another 40 minutes.
    18. Preheat your oven to 180 degrees Celsius.
    19. Bake for 20 minutes, then turn down the heat to 160 degrees Celsius and bake for another 15 - 20 minutes.
    20. Brush the bread with melted butter and cover it with powdered sugar.
    21. Let it cool completely.


*Make sure this ingredient is at room temperature.
**In Dutch this is called 'witte basterdsuiker', I couldn't find a proper translation. It's like brown sugar, but made with clear sugar syrup and granulated sugar.

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