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Christmas Stollen

Christmas Stollen is a very traditional fruit bread in Germany and there are many variations, this includes my own gluten free variation.
Prep Time 40 mins
Cook Time 50 mins
Course Cookies and Cakes
Cuisine gluten free, vegan

Ingredients
  

Raisin Soak

  • 100 g raisins
  • 70 g water, rum or orange juice

Activate the yeast

  • 1 package quick rise yeast I used Red Star instant yeast (8 g package)
  • 50 g warm water
  • 5 g sugar 1 tsp

Dough

  • 90 g Ap flour Anitas All Purpose Gluten Free blend with no gums
  • 60 g tapioca starch
  • 65 g sorghum flour
  • 50 g oat flour
  • 30 g buckwheat flour
  • 7 g salt
  • 180 g warm water
  • 60 g warm milk oat or dairy
  • 20 g whole psyllium husk
  • 20 g granulated sugar
  • 2 tsp lemon zest
  • 1 large egg or flax egg 3 (15 g) tablespoons of water with 1tbsp (7 g) golden flax seed at room temperature

Marzipan

  • 100 g almond flour
  • 90 g icing sugar
  • 1 tsp almond extract or orange juice
  • 1 tbsp flax seed
  • 1 tsp whole psyllium husk
  • 3 tbsp water

Instructions
 

Mix the Dough

  • In a small bowl, soak the raisins in the warm water for at least 2-4 hours prior to mixing the dough, do not drain the water.
  • In a small bowl add the 50 g of warm water and stir in 5 g of sugar to dissolve it. Sprinkle the package of yeast on top and gently stir it in. Leave the yeast to just start to foam on top, but no longer. This take 3-5 minutes for the yeast to bloom.
  • In a large bowl combine the white rice flour, tapioca starch, sorghum flour, oat flour, buckwheat flour and salt in a large bowl.
  • In a medium bowl, combine the warm water, warm milk and psyllium husk. Whisk the psyllium immediately to combine and prevent it from clumping.
  • To the psyllium mixture, beat in the egg and the bloomed yeast just to combine and until it looks a little foamy.
  • Add the yeast and psyllium mixture to the flour blend. Mix the dough well by hand, or use a kitchen mixer fitted with a dough hook, on medium-low speed, until all the ingredients are fully incorporated.
  • Fold in the raisins until they are evenly distributed through out the dough.
  • Form the dough into a ball, then place it into a covered bowl. Place the dough in the oven with the light on for 30 minutes to rest. Make sure the oven is not hot but a lukewarm temperature.

Mix the Marzipan

  • While the dough proofs, mix up the marzipan or almond paste by combining the icing sugar and almond flour in a medium bowl. Add the almond extract or orange juice, flax seed, psyllium and water. The mixture will seem dry to start with but keep mixing it until it easily shapes into a ball. Roll the marzipan out on parchment paper, into a log that is slightly shorter than the length of your bread dough.

Shape and Bake the dough

  • Roll the dough out to 9 x 12” rectangle and 1/4 inch thick. Place the almond flour and icing sugar mix in the centre and fold one end a third of the way over the surface, then fold the other side over. Pinch the seams together and tuck the two ends in underneath to also seal them. Place the dough on parchment paper, seam side down.
  • Proof the dough for about two hours or until it has risen by about 30 to 50 % before baking at 350°F for 45 - 50 minutes
  • Bake the dough at 350 F (180 C) for 45 to 50 minutes, until the top and sides feel firm and cooked through.
  • Cool the bread and then cover and seal it well. It will store for 3 weeks in room temperature, cooler, dark place.
Keyword Christmas Stollen, Fruit bread