Wicklewood’s Gluten Free Stollen

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.

• Ready In: 1 hr
• Serves: 6-8

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

Directions

1. Preheat oven to 200°C.
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.