Wicklewood’S Gluten Free Stollen Recipe

Name: Wicklewood’S Gluten Free Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 ounces gluten, free flour blend; 1 sachet dried yeast; 1 ounce butter, melted; 10 -12 fluid ounces warm milk; 1 ounce caster sugar; 6 ounces mixed dried fruit; 1 teaspoon mixed spice; 6 ounces marzipan; 4 ounces icing sugar; 1 tablespoon lemon juice; 1 ounce flaked almonds, toasted

Servings: persons

1
Preheat oven to 200u00b0C.
2
In a large bowl, mix together the flour and the yeast.
3
Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
4
Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
5
Lightly roll the dough into a rectangle.
6
Roll the marzipan into a sausage shape and lay it down the middle of the dough.
7
Roll the dough around it and squeeze the ends to neaten the shape.
8
Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
9
Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
10
Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
11
Decorate with the toasted flaked almonds.

821

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 17 ounces gluten, free flour blend, 1 sachet dried yeast, 1 ounce butter, melted, 10 -12 fluid ounces warm milk, and more.

Yes, Wicklewood’S Gluten Free Stollen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wicklewood’S Gluten Free Stollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions