Recipe: Tasty Vickys Christmas Stollen Bread, GF DF EF SF

Vickys Christmas Stollen Bread, GF DF EF SF. Snow Globe Cupcakes are the BEST Christmas cupcake! They're made with real gelatin bubbles, so the cupcake is entirely edible! German Stollen should be made ahead of time and allowed to age three weeks.

Christmas stollen bread with nuts and dried fruits on board. decorated with spruce branches. A German Christmas tradition, this sweet yeast bread is packed with dried fruits, with a ribbon of marzipan in the middle. My hubby's family is German and it isn't Christmas without a stollen. You can cook Vickys Christmas Stollen Bread, GF DF EF SF using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Christmas Stollen Bread, GF DF EF SF

1. You need 500 grams of gluten-free flour / bread flour.
2. You need 1/2 tsp of xanthan gum if using gluten-free flour.
3. Prepare 7 grams of dried yeast.
4. It's 100 grams of sugar.
5. Prepare 200 grams of raisins.
6. You need 100 grams of candied lemon peel.
7. Prepare 50 grams of candied orange peel.
8. Prepare 2 tbsp of rum.
9. Prepare 1 pinch of ground mace.
10. Prepare 1 pinch of ground aniseed.
11. Prepare 1 pinch of ground cinnamon.
12. You need 100 grams of flaked almonds.
13. It's 1 tsp of fresh grated lemon zest.
14. Prepare 200 ml of coconut milk.
15. Prepare 130 grams of dairy free spread such as gold foil Stork etc.
16. You need 125 grams of marzipan (check label as some are not egg-free).

Usually we order one from Dresden but last year I decided to make one. This is a favourite German almondy christmas loaf. It takes a long time to make, but is very easy. Christmas Dresden Stollen Recipe - Bread Machine Instructions.

Vickys Christmas Stollen Bread, GF DF EF SF instructions

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

My children and I love Stollen bread at Christmas time. This is a sweet bread like Challah and also contains candied fruits, raisins,nuts and citrus zest. Stollen is a flavorful yeast bread. It contains dried fruit, candied fruit peel, citrus zest, nuts, and ground spices. We made this Stollen recipe when I took a Holiday Pastries class at the San Francisco Baking Institute.