Paasstol (Dutch Easter Stollen)


A Dutch Paasstol, Easter stollen, with raisins, currants and orange.  A hint of cinnamon gives extra flavor.  A delicious bun for  Easter brunch or breakfast. Click the link for the recipe!

Flour Bowl


- Milk - Sugar - Yeast - Flour - Salt - Raisins - Egg - Currants - Orange zest - Candied Orange - Cinnamon - butter

Dissolve the yeast and sugar in lukewarm milk. Let stand for 5 minutes until bubbles appear. Mix the flour with the salt and then pour in the milk mixture. Knead well with the mixer for at least 10 minutes until you have a smooth dough. Cover with plastic wrap and let rise in a warm spot for 60 minutes.


Press the dough flat, divide raisins, currants, egg yolk, orange zest, sugared orange peel, and cinnamon on the dough, and knead well.

Divide the dough into four portions and shape it into balls. Cover with a tea towel for 20 minutes and then shape into oval clots. Grease a baking tray with butter and place the cloves on a baking tray. Let rise for 60 minutes in a warm place. 

Brush the buns with egg wash and bake the Easter clots in a preheated oven at 200°C for 15 minutes until golden brown and done. They taste best when still warm from the oven, but you can also let them cool to room temperature. Brush with a lick of butter (it will melt into the bread), and enjoy. Garnish the buns with confectioner's sugar.

Grab all the recipe details and Nutritional Information via the link below