Total Time
4hrs 45mins
Prep 4 hrs
Cook 45 mins

A few years ago I was working for a Dutch Bakery here in Michigan. When it was Christmas time, my primary my job was to make and decorate cookies. But I would snack on Stollen all day long. I had never had it before and I loved it. I made this recipe with half whole wheat to add some more fiber and substituted coconut milk because I am alergic to milk. It is still high in sugar. Yet with all the fruit and nuts it can be a good source of energy as you are busily preparing for the party, or the perfect snack to feed to your guests.

Ingredients Nutrition

Directions

  1. Start 8-12 hours in advance and soak the whole wheat flour in the coconut milk in ordet to nutralize the Phytic acid.
  2. Measure out the currants and raisins and soak in warm water.
  3. Mix all of the dry ingredients and all of the luquid ingredients, setting aside a little of the Bread Flour for kneading by hand.
  4. Knead for five minutes, then spread the dough out flat and add the fruit and peel on top and fold inches.
  5. Knead another 5 minutes or so until the gluten is fully developed and it is smooth.
  6. Set aside in an oiled bowl for 1-2 hours until about doubled in size.
  7. Push down and fold a couple of times, Let rest for 15 minutes.
  8. Roll out the almond paste into a 12 inch long rope.
  9. Push out the dough into a rectangle about 12 inches long.
  10. Put the almond paste in the center of the dough and fold tightly together to form the loaf, seal up the seam and fold over the top to form a lip. (this is to complete the look of a baby wrapped in swaddling clothes.).
  11. Let rise for one hour and then brush with an egg wash consisting of half an egg with 1/2 cup coconut milk.
  12. Meanwhile preheat the oven to 350 degrees.
  13. Bake for 10 minutes at 350 and then reduce the temperature to 300 and bake for another 30-40 minutes.
  14. Cool on a wire rack and then dust with powered sugar if you desire.