Started! Finally arrived December, Advent events, mulled wine, winter, snow, holiday cakes. This year, more than usual, I’m thinking about cakes. The blogger break and the transition to a gluten-free diet aroused in me a kind of hunger for new recipes. I was thinking about what I could post on the blog, suitable for the holidays. The decision fell on stollen, and I searched for the recipe on the gluten-free flour manufacturer’s website and adjusted it to my taste. I decided to double the recipe right at the start, because it’s a shame to make only one.

  • 560 g Schar Mix b flour

  • 10 g of dry yeast

  • 140 g of sugar

  • 2 eggs

  • 250 ml of lukewarm milk

  • 80 g of softened butter

  • grated rind of 1 lemon

  • 150 g of raisins

  • 100 g of coarsely chopped almonds

  • 70 g candied orange peel

  • 30 ml of rum

  • 50 ml of melted butter to coat the dough

  • powdered sugar for sprinkling

Soak the raisins in rum. Put the flour, sugar and yeast in a bowl of a stand-alone mixer and mix briefly. Add milk, eggs, butter and lemon zest and mix for 5 minutes. Add raisins with rum, almonds and candied rind and knead into the dough by hand. If necessary, add a little more flour (I added about half a handful). The dough should be soft but not very sticky. Shape the dough into a ball, place in a bowl, cover with cling film and let rise for an hour. The dough will not double, but it will be visible that it has risen. Divide it into two parts, mix briefly. Flatten each piece of dough into an oval shape approximately 25 cm long. Fold 1/3 of the dough towards the middle to get the characteristic stollen shape. Place the stollene on a baking sheet lined with baking paper and bake for 40-45 minutes in an oven preheated to 180 ° C. Coat the baked stollen with melted butter and immediately sprinkle with plenty of powdered sugar. Serve chilled.

To

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