Vickys Christmas Stollen Bread, GF DF EF SF
Vickys Christmas Stollen Bread, GF DF EF SF

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys christmas stollen bread, gf df ef sf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Christmas Stollen Bread, GF DF EF SF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Christmas Stollen Bread, GF DF EF SF is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have vickys christmas stollen bread, gf df ef sf using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:
  1. Take 500 grams gluten-free flour / bread flour
  2. Prepare 1/2 tsp xanthan gum if using gluten-free flour
  3. Get 7 grams dried yeast
  4. Prepare 100 grams sugar
  5. Take 200 grams raisins
  6. Prepare 100 grams candied lemon peel
  7. Prepare 50 grams candied orange peel
  8. Take 2 tbsp rum
  9. Make ready 1 pinch ground mace
  10. Take 1 pinch ground aniseed
  11. Make ready 1 pinch ground cinnamon
  12. Make ready 100 grams flaked almonds
  13. Take 1 tsp fresh grated lemon zest
  14. Take 200 ml coconut milk
  15. Make ready 130 grams dairy free spread such as gold foil Stork etc
  16. Get 125 grams marzipan (check label as some are not egg-free)
Instructions to make Vickys Christmas Stollen Bread, GF DF EF SF:
  1. Soak the raisins and candied peels in the rum and set aside. Mix the flour with the xanthan gum if using, the yeast and the sugar. Melt 100g of the margarine and combine with the warmed milk and ground spices. Make a well in the flour and add the liquid. Mix then knead until you form a smooth dough
  2. Knead in the almonds, rum raisin mix and grated lemon zest. Lightly oil a large bowl, put the dough in and cover with a tea towel. Leave to rise in a warm place until the dough has doubled in size, an hour or 2
  3. Take the dough out and knead again well. Leave to rise again for a further 20 minutes if using wheat based flour
  4. Divide the dough in two and knead each down into a rectangle. Make 2 sausage shapes from the marzipan and lie in the middle of each dough rectangle. Wrap the dough around the marzipan and form a loaf shape. Place on a baking sheet and let rise again for another hour. Bake at gas 4 / 180C / 350°F for 40 minutes or until ready
  5. Brush the loaves with the the 30g of remaining melted margarine then dust with some icing/powdered sugar. Wait 15 minutes then liberally dust again
  6. Will keep for 1 week in an airtight container

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