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.
My Private Note
Units: US | Metric
- 1Preheat oven to 200°C.
- 2In a large bowl, mix together the flour and the yeast.
- 3Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
- 4Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
- 5Lightly roll the dough into a rectangle.
- 6Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- 7Roll the dough around it and squeeze the ends to neaten the shape.
- 8Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
- 9Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
- 10Sift 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.
- 11Decorate with the toasted flaked almonds.
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Nutritional Facts for Wicklewood’s Gluten Free Stollen
Serving Size: 1 (87 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 259.9
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 3.8 g
- Cholesterol 17.2 mg
- Sodium 74.5 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 2.8 g
- Sugars 23.5 g
- Protein 3.5 g
The following items or measurements are not included: