Include in Print View:

Stollen, German Christmas cake

Christmas Stollen, Germany

Stollen , also known as "Christstollen", is a traditional Christmas pastry in Germany . This sweet bread richly garnished with candied fruits, nuts and marzipan (almond paste) is a must-have for the end-of-year celebrations. With its soft texture and warm aromas, stollen is a cake that evokes the magic of Christmas. Here is a gluten-free version which retains all the authenticity of this specialty while being suitable for those with dietary restrictions.

Preparation time 30 mins
Cooking time 40 mins
Rest time 2 hrs
Total time 3 hrs 10 mins
Cooking method:
Difficulty: intermediary
Servings: 6
Ingredients
  • For the stollen:
  • 350 g 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
  • 150 g soft butter
  • 2 eggs
  • 100g raisins​
  • 50 g candied citrus peels
  • 50 g flaked almonds
  • 150 g of almond paste (70 g of icing sugar, 70 g of almond powder, 1 egg white, bitter almond extract)
  • For the finish:
  • 50 g melted butter
  • Icing sugar
Preparation
  1. 1
    Preparation of the dough: In a bowl, mix the baker's yeast with the lukewarm milk and a tablespoon of sugar. Let sit for 10 minutes until the mixture foams.
  2. 2
    In a large salad bowl, mix the gluten-free flour, remaining sugar, vanilla, cinnamon, cardamom and nutmeg.
  3. 3
    Add the yeast mixture, soft butter, and eggs. Knead the dough until smooth. The dough will be slightly sticky, this is normal.
  4. 4
    Incorporation of fruits and nuts:
  5. 5
    Add the raisins, candied citrus peels and flaked almonds to the dough. Knead lightly to distribute them well.
  6. 6
    Resting the dough: Cover the bowl with a clean cloth and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.
  7. 7
    Assembly: Roll out the dough on a lightly floured surface to form a rectangle. Place the almond paste in a sausage shape in the center and fold the dough over to envelop it. Give the stollen an oval shape. (If you want to make your almond paste: sift the almond powder and icing sugar then mix them. Add the egg white and almond extract. If necessary, add a tablespoon of water. Form a ball and leave to rest for an hour in the refrigerator to make it easier to handle).
  8. 8
    Second rise: Place the stollen on a baking sheet covered with parchment paper. Cover and let rise again for 30 minutes.
  9. 9
    Cooking: Preheat the oven to 180°C. Bake the stollen for 30 to 40 minutes, until golden brown.
  10. 10
    Finishing: As soon as it comes out of the oven, generously brush the hot stollen with the melted butter, then sprinkle it with icing sugar. Let cool completely before serving.
Tags: german stollen, gluten free christmas cake, gluten free german cake, gluten free german panettone
Read it online: https://glutenevasion.fr/recette/stollen-gateau-de-noel-allemand/