Gluten Free Stollen
This stollen can be sliced and eaten straight away, or made it in advance, and frozen. Stollen traditionally has marzipan running through the centre, but this recipe is great with or without marzipan.
Credited to: Coeliac UK
Kcal:
Serves 12
180 mins prep
40 mins cooking time
Ingredients
- 125g raisins
- 75g mixed peel
- 50g sliced almonds
- 40ml dark rum
- 125ml lukewarm milk
- 1 ½ tsp active dry yeast*
- 50g caster sugar, divided
- 300g plain gluten free flour*
- ½ tsp xanthan gum
- 2 eggs
- 85g butter, softened
- 1 tsp vanilla extract
- zest of one lemon
- ½ tsp salt
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- 100g marzipan*
Glaze & Dusting
- 50g butter, melted
- 50g Icing sugar for dusting
Notes: *Search our Food and Drink Information for suitable products
Method
- Place the raisins, mixed peel and almonds in a medium bowl, and add the rum. Stir and leave the fruit and nuts to absorb the rum while you make the dough.
- To make the dough, first stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and allow this to sit in a warm place for 10 minutes until frothy.
- Place the gluten free flour, xanthan gum, remaining sugar, eggs, butter, vanilla extract, lemon zest, salt, cardamom, and cinnamon in the bowl. Add the yeast and milk mixture.
- Use a spoon to stir the mixture until it comes together, then mix for 5 minutes to a soft dough. Cover loosely with plastic wrap and place it in a warm place, to rise. You are looking for it to rise until nearly doubled in size. It will probably take about 40 minutes to an hour.
- Stir the dough to knock back, then add the soaked fruit and nut mixture.
- Place half the dough on a baking sheet lined with baking parchment, and shape it into a rectangular shape.
- Roll the marzipan (if using) into a log the same length as the rectangle of dough. Place the marzipan gently into the middle of the dough. Top with the remaining dough, ensuring that the dough covers the marzipan. Use the back of a spoon to smooth out the dough. Cover the Stollen loosely with clingfilm, and leave to rest in a warm place for a further 40-60 minutes.
- Towards the end of the last rise, preheat the oven to 180C,350ºF, gas mark 4 and bake the Stollen for 30-35 minutes or until golden.
- Let the Stollen sit for 5 minutes, then use a cocktail stick to poke holes all over it (this will allow the butter to seep in), then generously brush the stollen with the melted butter while it is still warm.
- Immediately sprinkle with a generous amount of icing sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.