Vickys Christmas Stollen Bread, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Christmas Stollen Bread, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams gluten-free / bread flour; 2 tsp xanthan gum if using gluten-free flour; 7 grams dried yeast; 100 grams sugar; 200 grams raisins; 100 grams candied lemon peel; 50 grams candied orange peel; 2 tbsp rum; 1 pinch ground mace; 1 pinch ground aniseed; 1 pinch ground cinnamon; 100 grams flaked almonds; 1 tsp fresh grated lemon zest; 200 ml rice or almond milk; 130 grams dairy free spread such as gold foil Stork etc; 125 grams marzipan (check label as some are not egg-free)

Servings: persons

500 grams gluten-free / bread flour
2 tsp xanthan gum if using gluten-free flour
7 grams dried yeast
100 grams sugar
200 grams raisins
100 grams candied lemon peel
50 grams candied orange peel
2 tbsp rum
1 pinch ground mace
1 pinch ground aniseed
1 pinch ground cinnamon
100 grams flaked almonds
1 tsp fresh grated lemon zest
200 ml rice or almond milk
130 grams dairy free spread such as gold foil Stork etc
125 grams marzipan (check label as some are not egg-free)

1
Soak the raisins and candied peels in the rum and set aside.
2
Mix the flour with the xanthan gum if using, the yeast and the sugar.
3
Melt 100g of the margarine and combine with the warmed milk and ground spices.
4
Make a well in the flour and add the liquid.
5
Mix then knead until you form a smooth dough
6
Knead in the almonds, rum raisin mix and grated lemon zest.
7
Lightly oil a large bowl, put the dough in and cover with a tea towel.
8
Leave to rise in a warm place until the dough has doubled in size, an hour or 2
9
Take the dough out and knead again well.
10
Leave to rise again for a further 20 minutes
11
Divide the dough in two and knead each down into a rectangle.
12
Make 2 sausage shapes from the marzipan and lie in the middle of each dough rectangle.
13
Wrap the dough around the marzipan and form a loaf shape.
14
Place on a baking sheet and let rise again for another hour.
15
Bake at gas 4 / 180C / 350F for 40 minutes or until ready
16
Brush the loaves with the the 30g of remaining melted margarine then dust with some icing/powdered sugar.
17
Wait 15 minutes then liberally dust again
18
Will keep for 2 weeks in an airtight container

1354

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 grams gluten-free / bread flour, 2 tsp xanthan gum if using gluten-free flour, 7 grams dried yeast, 100 grams sugar, and more.

Yes, Vickys Christmas Stollen Bread, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Christmas Stollen Bread, Gluten, Dairy, Egg & Soy-Free

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