Other Sweet Treats / Sweet Recipes

Dutch Christmas Bread (Vegan Kerststol)

Vegan Dutch Christmas Bread (Kerststol)

It is a Dutch tradition to eat Christmas bread every December. The Kerststol is a sweet loaf filled with dried fruits and nuts with a center of almond paste. In the 5th episode of the Mystery Baking Challenge, I veganized this traditional loaf with an interesting ingredient combination! I present to you my Vegan Kerststol with Cranberries, pumpkin & Kerstkransjes.

Ingredients for 1 Vegan Kerststol

Vegan Kerststol - Dutch Christmas Bread

For the bread

  • 300g flour
  • 100ml soy milk
  • 100g pumpkin puree
  • 75g plant-based butter (softened)
  • 40g caster sugar
  • 7g active dry yeast
  • 2 tsp cinnamon
  • 6g salt (1 tsp)
  • Zest of 1/2 orange
  • Zest of 1/2 lemon
  • Some oil to grease

For the cranberry-nut filling

  • 150g dried cranberries
  • 75g pecan nuts
  • 75g pistachio nuts

For the almond filling

Dutch Christmas bread
  • 125g blanched almonds
  • 125g sugar
  • 50g pumpkin puree
  • Zest of 1/2 orange
  • Zest of 1/2 lemon

For the decoration

  • 75g dark chocolate
  • 7 dark chocolate kerstkransjes*


  • Food processor
  • 2 mixing bowls
  • Mixer with a dough hook
  • 3 small bowls
  • Spatula

* In the Netherlands chocolate kerstkransjes (chocolate Christmas wreaths) are very common. They can be substituted by dark chocolate chuncks and white, red and green mini sugar pearls.

How it’s done!

*If you like to see the step-by-step recipe, click here, for the video.

1. Soak the cranberries for at least 15 minutes in boiling water. and chop the nuts. If the cranberries are nice and soft, strain the water and pat the cranberries dry with a towel.

2. Put all the ingredients for the dough in a mixing bowl and let the mixer knead the dough for approx. 8 minutes.

3. Add the butter bit by bit while the mixer keeps on kneading the dough, until all butter is incorporated. The dough will be a bit sticky, but that’s the way it should be.

4. Add the soaked cranberries and the chopped nuts and gently knead them in the dough by hand or very slowly with the mixer.

5. Grease a mixing bowl with oil and put the dough in it. Cover de bowl with some beeswax cloth or flexible lid (foil will do too) and let it rise for 1 hour.

6. Meanwhile put the almonds, the sugar, and the citrus zest in your food processor. Pulsate until an almond flour consistency forms. Put the mixture in a small bowl and mix in the pumpkin puree with a spatula. Keep in the fridge until use.

7. Roll out the dough into an oval shape, spread the almond filling in a straight line in the middle of the dough and fold it over to close the dough. Tighten the sides of the dough to seal it.

8. Cover the Dutch Christmas Bread (Vegan Kerststol) with some beeswax cloth or a tea towel (foil will do too) and let it rise for 1 hour.

9. Preheat the oven to 180°C/350°F. Bake the Dutch Christmas Bread (Vegan Kerststol) for 35 minutes until golden brown.

10. Spread a bit of vegan butter on the bread to create a shiny crust. Let the Vegan Kerststol cool down completely.

11. Melt the dark chocolate au bain-marie and chop the dark chocolate kerstkransjes (chocolate Christmas wreaths) into little pieces.

12. Fill a piping bag with the melted chocolate and drizzle it in lines on top of the loaf. Sprinkle the pieces of kerstkransjes (chocolate Christmas wreaths) on top of the Dutch Christmas bread.

If you like more inspiration for your Christmas table check out these Mystery Baking Recipes: Gin & Tonic cured Salmon Tartlets or Champagne Cupcakes with Marshmallow fluff & Licor 43 Caramel

Have you ever tried Kerststol before? And what do you think of this vegan version? Let me know in the comment down below and share your creations with me @Talesofpastry (insta + FB) or Tales-Of-Pastry (Reddit).

About Author

Jamie is dreaming about flavors, aromas, and textures from dusk till dawn. ''There's no better distraction than a food memory.'' It is her passion to share with you the tales of her best food experiences and recipe secrets.

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