Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys christmas stollen bread, gf df ef sf. It is one of my favorites food recipes. This time, I’m gonna 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Vickys Christmas Stollen Bread, GF DF EF SF is something which I have loved my whole life.
German Stollen should be made ahead of time and allowed to age three weeks. Stollen is a German bread particularly popular around Christmas. A dough containing rum-soaked fruits is wrapped around a moist almond filling before baking.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:
- Take 500 grams gluten-free flour / bread flour
- Take 1/2 tsp xanthan gum if using gluten-free flour
- Prepare 7 grams dried yeast
- Get 100 grams sugar
- Make ready 200 grams raisins
- Take 100 grams candied lemon peel
- Make ready 50 grams candied orange peel
- Make ready 2 tbsp rum
- Make ready 1 pinch ground mace
- Get 1 pinch ground aniseed
- Prepare 1 pinch ground cinnamon
- Get 100 grams flaked almonds
- Take 1 tsp fresh grated lemon zest
- Get 200 ml coconut milk
- Make ready 130 grams dairy free spread such as gold foil Stork etc
- Get 125 grams marzipan (check label as some are not egg-free)
They are soft with a distinctive floured finish and are quite. 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.
Instructions 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
German stollen is a traditional Christmas bread, also known as Christstollen and Weihnachtsstollen, studded with nuts and fruits then dusted with icing sugar. Stollen: The Ultimate German Christmas Bread. A make-ahead holiday classic that only gets better with age. Christmas just isn't Christmas without German Stollen bread! I used to drive across town to our German bakery to buy a loaf of the buttery, powdered sugar-coated German Christmas bread.
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