Stollen , also known as Christstollen, is a traditional German Christmas pastry. This sweet bread, richly filled with candied fruit, nuts, and marzipan (almond paste), is a must-have during the holiday season. With its soft texture and warm aromas, stollen is a cake that evokes the magic of Christmas. Here is a gluten-free version that retains all the authenticity of this specialty while being suitable for those with dietary restrictions .

Stollen, a German Christmas cake

Germany

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Preparation time 30 mins Cooking time 40 minutes Rest time 2 hrs Total time 3 hours 10 minutes

Difficulty: Intermediate Servings: 6 Special regime:

Suitable for gluten-free use

Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• For the stollen:

• 350g of gluten-free bread flour

• 1 sachet of gluten-free baker's yeast

• 120 ml of lukewarm milk

• 100 g of sugar

• 1 tsp vanilla powder

• 1 tsp ground cinnamon

• ^1/2 _tsp ground cardamom​

• ^1/2 _tsp grated nutmeg​

• 150g of softened butter

• 2 eggs

• 100g of raisins

• 50g of candied citrus peel

• 50g of flaked almonds

• 150g of almond paste 70g icing sugar, 70g almond flour, 1 egg white, bitter almond extract)

• For the finishing touch:

• 50g of melted butter

• Icing sugar

Preparation

1. Preparing the dough: In a bowl, mix the baker's yeast with the lukewarm milk and a tablespoon of sugar. Let it rest for 10 minutes until the mixture foams.
2. In a large bowl, mix the gluten-free flour, the remaining sugar, vanilla, cinnamon, cardamom and nutmeg.
3. Add the yeast mixture, softened butter, and eggs. Knead the dough until smooth. The dough will be slightly sticky, that's normal.
4. Incorporating fruits and nuts:
5. Add the raisins, candied citrus peel and flaked almonds to the dough. Knead lightly to distribute them evenly.
6. Resting the dough: Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour, until the dough has doubled in volume.
7. Assembly: Roll out the dough on a lightly floured surface to form a rectangle. Place the marzipan roll in the center and fold the dough over to enclose it. Shape the stollen into an oval. (If you wish to make your own marzipan: sift the almond flour and icing sugar together. Add the egg white and almond extract. If necessary, add a tablespoon of water. Form a ball and refrigerate for one hour to make it easier to handle.).
8. Second rise: Place the stollen on a baking sheet lined with parchment paper. Cover and let rise again for 30 minutes.
9. Baking: Preheat the oven to 180°C. Bake the stollen for 30 to 40 minutes, until golden brown.
10. Finishing: As soon as it comes out of the oven, generously brush the hot stollen with melted butter, then sprinkle it with icing sugar. Let it cool completely before serving.

Keywords: German stollen, gluten-free Christmas cake, gluten-free German cake, gluten-free German panettone

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