A creamy Easter stollen with raisins, currants and orange. A hint of cinnamon gives extra flavor. A delicious bun for every Easter brunch or breakfast.
You know what I like with the Easter breakfast ? A traditional Dutch Easter bun where you take out a almond paste and smear it on the slice. However, I have one problem. Here in this house, I am the only one who likes almond paste. And to eat a traditional Dutch Easter bun (if I already find one that I can eat with my peanut allergy) all by myself is a little bit to much. So this year I went for the custom version. A simple version of the traditional Dutch Easter Bun, without the almond paste.
A day on the
The meadow is cleaned from weeds. And the surrounding grass is mowed too. We have to mow early this year, because the grass is growing very fast. You could almost forget that it is still April and that continues to be a weird month, also in terms of weather. Today I wanted to decorate my home with a branch of our Easter tree (curl hazel). Normally I put some bare branch in a vase and during the week that comes you will see the leaves grow and some roots to . This time was different. I arrived and the curl hazel appeared to have green leaves already. Even better , but more difficult to decorate. Did you know that if you take your branch after Easter (and with roots) and dig a hole in the ground and put it in, it naturally grows back into a tree. So did this tree originated from a branch a few years ago.
- By combining yeast, milk and sugar the yeast will be activated after five minutes. That way you can check very easily if your yeast is still working. If you don't see any bubbles arise on top, your yeast won't work anymore and you should use a new batch.
- The sugar added to your yeast mixture is yeast "food". They convert the sugar to oxygen which makes your bread airy. Don't discard the sugar for that case.
- Because you well your raisins and currants about 10 minutes in hot water they will become moist (which tastes much better). Dry them between a kitchen towel before adding them to the dough.
- Exchange the cinnamon for gingerbread spices (also a delicious variation for Christmas)
- Orange rind can be substituted by lemon rind. It's really fresh.
- You can add 75 grams bigarreaux to the bread. Substitute it for the raisins.
- Add 50 grams of finely chopped almonds to this bread.
- Substitute currants by raisins.
- Make your own sugar orange peel. When I've got some oranges and eat them out of my hand I first rind the peel and mix it with 2 tablespoons of sugar (which I store in the refrigerator for later use in cakes and bread). Or I make candied orange peels. Therefor you slice the peel with a thin peeler and add them in a saucepan with 500 ml water and 1 teaspoon of salt. Bring them to the boil and then sieve it. Then add to a clean saucepan 350 gram sugar and 125 ml water and bring to the boil. Add the orange peel and let it simmer for a minute. Turn of the heat put a lid on top and leave it for 24 hours. Then you bring the peel to the boil again for 1 minute, turn the heat of and leave it for 24 hours. Repeat the last step again (so you cook them 3 times in this sugar syrup). When you store them in a clean cooked airtight jar, you always have your own sugar peel. That way this will only cost you about €0.20 of sugar. Good luck.
- Substitute butter with margarine.
With this additions the price of this budget friendly version costs €0.40 per stol (and you make 4 stollen with this recipe).
- Normally you’ll eat the buns the same day, because they’ll get stale.
- In a special bread container bread will stay fresh up to 3 days.
- Don’t store bread in the refrigerator. Because of the moist in a refrigerator, the bread gets a different structure. Not really tasty.
- Bread can be frozen quite well up to two weeks. Take the bread of the freezer 3 hours before you’re planning to eat. If you want to eat your bread warm, you bake it 3 minutes at 180 degrees Celsius (right out of the freezer).
Other delicious bun
It's a good taste!
Recipe Easter stollen with orange and
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Easter stollen with orange and cinnamon
- 150 mL milk
- 25 grams sugar
- 1 teaspoon yeast
- 250 grams flour
- 4 grams salt
- 75 grams raisins
- 1 egg yolk size M
- 75 grams currants
- 1 teaspoon orange zest
- 30 grams candied orange peel cut into small pieces
- ½ teaspoon cinnamon
- butter to grease the baking tray
- 1 egg size L
- Add the raisins and currants in a bowl and pour in hot water until they're below waterlevel. Leave them to well for 10 minutes. Pat the currants and raisins dry with a tea towel.
- Heat the milk to lukewarm and dissolve the sugar and yeast herein.
- Let stand until bubbles arise in about 5 minutes. The yeast is then working.
- Mix the flour with the salt, then pour the milk mixture over it.
- Knead well by at least 10 minutes with the mixer until you've gotten a smooth dough.
- Let the dough rise in a warm place for 60 minutes.
- Press the dough down and divide the raisins, egg yolk, currants, orange zest, candied orange peel and cinnamon on the dough and knead it well so that everything is mixed.
- Divide the dough into 4 portions and form balls.
- Leave them for 20 minutes under a kitchen towel and then shape them into oval form.
- Grease the baking tray and place the buns gently on the baking sheet.
- Let them rise for 60 minutes in a warm room.
- Heat the oven for the last 30 minutes to 200 degrees Celsius.
- Beat the egg and coat the top of the buns.
- Then bake the buns for 15 minutes in the oven until golden brown.
- Dust with icing sugar just before serving.
- The buns are delicious when hot with a smear of butter, but when cold they are also very tasty.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.