Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vickys christmas stollen bread, gf df ef sf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

This is Patrick's take on Stollen bread. While not quite the same as the traditional version, his enriched brioche style bread dotted with dried fruits and. Christmas stollen bread with nuts and dried fruits on board. decorated with spruce branches.

Vickys Christmas Stollen Bread, GF DF EF SF is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Vickys Christmas Stollen Bread, GF DF EF SF is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys christmas stollen bread, gf df ef sf using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:

1. Prepare 500 grams gluten-free flour / bread flour
2. Prepare 1/2 tsp xanthan gum if using gluten-free flour
3. Take 7 grams dried yeast
4. Take 100 grams sugar
5. Prepare 200 grams raisins
6. Take 100 grams candied lemon peel
7. Take 50 grams candied orange peel
8. Make ready 2 tbsp rum
9. Make ready 1 pinch ground mace
10. Get 1 pinch ground aniseed
11. Prepare 1 pinch ground cinnamon
12. Make ready 100 grams flaked almonds
13. Get 1 tsp fresh grated lemon zest
14. Take 200 ml coconut milk
15. Prepare 130 grams dairy free spread such as gold foil Stork etc
16. Get 125 grams marzipan (check label as some are not egg-free)

I used to drive across town to our German bakery to buy a loaf of the buttery, powdered Stollen - German Christmas bread - is a delicious buttery bread with nuts, raisins, and sometimes marzipan inside. This is a favourite German almondy christmas loaf. It takes a long time to make, but is very easy. Photo about Fresh christmas stollen bread isolated on a white background.

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

Christmas Dresden Stollen Recipe - Bread Machine Instructions. My children and I love Stollen bread at Christmas time. This is a sweet bread like Challah and also contains candied fruits, raisins,nuts and citrus zest. Combine marzipan, mixed fruit and nuts in our gorgeous Christmas centrepiece. Launch our handy step-by-step guide for the foolproof way to create this stunning stollen babka wreath.

So that is going to wrap this up with this special food vickys christmas stollen bread, gf df ef sf recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!