Recipe of Ultimate Vickys Christmas Stollen Bread, GF DF EF SF
by Anne Gregory
Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys christmas stollen bread, gf df ef sf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vickys Christmas Stollen Bread, GF DF EF SF is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Christmas Stollen Bread, GF DF EF SF is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook vickys christmas stollen bread, gf df ef sf using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:
Prepare 500 grams gluten-free flour / bread flour
Get 1/2 tsp xanthan gum if using gluten-free flour
Prepare 7 grams dried yeast
Prepare 100 grams sugar
Take 200 grams raisins
Prepare 100 grams candied lemon peel
Prepare 50 grams candied orange peel
Prepare 2 tbsp rum
Prepare 1 pinch ground mace
Prepare 1 pinch ground aniseed
Prepare 1 pinch ground cinnamon
Prepare 100 grams flaked almonds
Prepare 1 tsp fresh grated lemon zest
Get 200 ml coconut milk
Get 130 grams dairy free spread such as gold foil Stork etc
Make ready 125 grams marzipan (check label as some are not egg-free)
Steps to make Vickys Christmas Stollen Bread, GF DF EF SF:
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
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
Take the dough out and knead again well. Leave to rise again for a further 20 minutes if using wheat based flour
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
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
Will keep for 1 week in an airtight container
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