I made this Gluten and Yeast Free Stollen for myself last Christmas and never actually got around to writing the recipe up. This year I’ve added more booze (you can never have enough booze in my opinion) and ground almonds to increase the richness of the stollen dough.
Did you know that stollen dates back to the 1400’s and was originally a far less rich and extravagant bake, it originates from Dresden in Germany and every year there is a Stollenfest at the Christmas Market. little bit of history there for you…now bake to the bake!
This recipe give you the freedom to make one huge Gluten and Yeast Free Stollen perfect for the teatable on Christmas day instead of the traditional Christmas Cake or, like me, you could halve the mixture and make two smaller stollen’s ready to entertain guests as they come and go over the holiday period.
The second ball of dough keeps ever so well wrapped in clingfilm for up to a week so if you get a call from a relative to say they’ll be popping over that afternoon to deliver Christmas pressies then you’ve got a cuppa and festive bake covered!
- 100 g caster sugar
- 50 g vegetable fat I use Trex
- 50 g butter or dairy free spread I use Pure
- 100 g gluten free bread crumbs
- 150 g mixed fruit
- 50 g ground almonds
- 30 g pistachios chopped to your liking
- 3 tbsp brandy
- 1 tsp almond extract
- 1 tsp cinnamon
- 1 tsp clove
- 2 eggs flaxseed egg: 2 tbsp flaxseed in 100ml water
- 250 g gluten free self raising flour
- 250 g marzipan rolled into one or two sausages approx. 1 inch thick
- First you’ll need to make your bread crumbs, choose your usual gluten free bread and blend into fine crumbs, to these add the brandy, extract, eggs (flaxseed alternative) and fruit, leave to one side.
- In a mixer combine the caster, vegetable fat and butter/dairy free spread until light and fluffy.
- Add the breadcrumb and fruit mixture and mix thoroughly.
- Change to a dough hook if you have one and now add the ground almonds, pistachios and flour, the mixture should come together into a sticky but manageable dough.
- On a well-floured work surface , knead to ensure all ingredients are combined.
- Now you need to decide if you’re making one large 1kg stollen or two 500g stollens, if you choose to divide the mixture the second ball of dough will keep for a week wrapped in clingfilm in the fridge.
- Roll out your dough into a rectangle to approx. 1/1.5cm thick.
- Brush liberally with butter or dairy free spread and place your roll of marzipan in the centre.
- Wrap the stollen dough over the marzipan like a sausage roll and place the stollen seal-side down onto your greased/silicone baking tray
- Brush again with butter or dairy free spread and pop into a preheated oven on 200°C/180°C fan for 20-25mins, your stollen will brown due to the butter you’ve brushed on the surface so make sure it doesn’t catch.
- Remove from oven and immediately brush with more dairy free spread/butter. Dust liberally with icing sugar, wait 5mins and if the fat starts to bleed through, dust again.
- Allow to cool completely before serving.
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