Prep 35 mins
Cook 25 mins
Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicious marzipan that runs through the centre of the loaf… I have adapted this recipe to make it gluten free, and I am currently working on a recipe for sugar free marzipan to make a low carb version.
- 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
- Preheat oven to 200°C.
- In a large bowl, mix together the flour and the yeast.
- 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.
- Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
- Lightly roll the dough into a rectangle.
- Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- Roll the dough around it and squeeze the ends to neaten the shape.
- Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
- Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
- 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.
- Decorate with the toasted flaked almonds.