Description
This Gluten Free Christmas Stollen is a traditional German holiday bread made with a blend of gluten-free and almond flours, packed with dried fruits and nuts, and dusted generously with powdered sugar. Perfect for festive celebrations, this moist and flavorful bread offers a delightful alternative for those avoiding gluten without sacrificing taste or texture.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups gluten-free all-purpose flour blend
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon xanthan gum (if your flour blend does not contain it)
- 1/2 cup warm milk or dairy-free milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Mix-ins
- 1/2 cup dried mixed fruit (raisins, currants, chopped candied peel)
- 1/4 cup chopped nuts (almonds or walnuts)
For Dusting
- Powdered sugar
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm milk (about 110°F). Let it sit for 5-10 minutes until the mixture becomes frothy, confirming the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, sugar, salt, xanthan gum (if needed), ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet and Dry Ingredients: Create a well in the center of the dry mixture. Add the melted butter, egg, vanilla extract, almond extract, and the activated yeast mixture. Stir thoroughly until a sticky dough forms.
- Fold in Fruit and Nuts: Gently fold the dried mixed fruits and chopped nuts into the dough, ensuring they are evenly distributed without overmixing.
- Shape and Proof: Transfer the dough onto a parchment-lined baking sheet. Shape it into a log or oval about 12 inches long. Cover loosely with a clean towel or plastic wrap and allow it to rise in a warm place for 30-45 minutes until slightly puffed.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (177°C).
- Bake the Stollen: Place the risen dough in the preheated oven and bake for 30-35 minutes until the bread turns golden brown and is cooked through. You can check doneness by tapping the bottom for a hollow sound or using a toothpick inserted in the center to come out clean.
- Cool and Dust: Remove the stollen from the oven and let it cool slightly on a wire rack. Once warm, dust generously with powdered sugar before slicing and serving. For a traditional finish, you may brush with melted butter before dusting.
Notes
- For an authentic touch, brush the warm stollen with melted butter before dusting with powdered sugar.
- Store the stollen in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze the stollen for longer storage; thaw at room temperature before serving.
- Substitute dairy-free butter and milk to make the recipe suitable for dairy-free diets.
