A creamy Easter stollen with orange and cinnamon and raisins. A hint of cinnamon gives extra flavor. A delicious bun for every Easter brunch or breakfast.
Do you know what I like to eat at an Easter brunch? A traditional Dutch Easter bun where you take out an 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 bit too much. So this year I went for the custom version. A simple version of the traditional Dutch Easter Bun, without the almond paste.
- By combining yeast, milk, and sugar, the yeast will be activated after five minutes. That way, you can check 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 for 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)
- The orange rind can be substituted by the lemon rind. It's really fresh.
- Normally you’ll eat the buns the same day because they’ll get stale.
- In a special bread container bread will stay fresh for 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 for up to two weeks. Take the bread from the freezer 3 hours before you’re planning to eat. If you like to eat your bread warm, you bake it for 3 minutes at 355 degrees Fahrenheit (180 degrees Celsius) (right out of the freezer).
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📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- ½ cup raisins
- ½ cup currants
- ⅔ cup milk
- 1⅔ tablespoons sugar
- 1 teaspoon yeast, instant
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 egg yolk, size M
- 1 teaspoon orange zest
- 1 oz. candied orange peel, cut into small pieces
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, to grease the baking tray
- 1 egg, size s
- 1 tablespoon confectioners sugar
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put the raisins and currants in a bowl. Pour hot water over them until covered. Let them soak for 10 minutes, then pat them dry with a kitchen towel.½ cup raisins, ½ cup currants
- Warm the milk until lukewarm. Stir in the sugar and yeast. Let it sit for 5 minutes until bubbles appear.⅔ cup milk, 1⅔ tablespoons sugar, 1 teaspoon yeast, instant
- In a large bowl, mix the flour and salt. Add the milk mixture and knead for 10 minutes until smooth.2 cups all-purpose flour, ¾ teaspoon salt
- Cover and let it rise for 60 minutes in a warm place.
- Press the dough flat and add the raisins, currants, egg yolk, orange zest, candied orange peel, and cinnamon. Knead until everything is evenly mixed.1 egg yolk, 1 teaspoon orange zest, 1 oz. candied orange peel, ½ teaspoon ground cinnamon
- Divide the dough into 4 equal pieces.
- Shape them into small balls and let them rest for 20 minutes under a towel.
- Form them into oval mini loaves.
- Grease a baking tray with butter and place the loaves on it. Let them rise for 60 minutes in a warm place.1 tablespoon butter
- Preheat the oven to
390 °F or 350 °F. - Beat the egg and brush it over the loaves.1 egg
- Bake for 15 minutes until golden brown.
Serving
- Dust with confectioners sugar before serving.1 tablespoon confectioners sugar
- Enjoy warm with butter, or eat them cold—they’re delicious either way!
Notes
They’re best when fresh, but you can store them:
- Room temperature: Up to 3 days in an airtight container.
- Freezer: Up to 2 weeks. Thaw for 3 hours before eating.
- To reheat: Bake at 355 °F (180 °C) for 3 minutes to enjoy them warm again!
Nutrition
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