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.
Provided by WicklewoodWench
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 260, Fat 8.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 74.6, Carbohydrate 45.9, Fiber 2.9, Sugar 23.5, Protein 3.5
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