Stollen Bread Recipe

Bread & Rolls

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Stollen Bread - Glutafin gluten free recipes

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A traditional festive sweet German bread adapted for use with Glutafin Bread Mix. Whilst the ingredients list is long the flavour combination is worth the effort.

You will need:

Preparation time:

30 minutes

Cooking time:

50 minutes

Oven temperature: 190 C / Gas mark 5

Makes:

1 x 22cm/9" Round loaf

Ingredients

Bread Mixture
500g/ 17oz Glutafin Select Bread Mix
1 Sachet yeast enclosed with Mix
350ml/12 fl oz Hand hot water
1 Medium egg (whisked)
75g/ 3oz Butter (melted)

Fruit Mixture
250g/ 9oz Mixed dried fruit
75g/ 3oz Dried cranberries
50g/ 2oz Ground almonds
2 Oranges (grated zest of)
50g/ 2oz Soft light brown sugar
1 x 5ml tsp Ground mixed spice
2 x 5ml tsp Natural extract of vanilla
4 x 15ml tbsp Brandy

Topping
50g/2oz Each of brazil nuts and glace cherries
25g/ 1oz Butter (melted)
Sprinkling of sieved icing sugar

Method

* Proving time: 120 minutes

1.Place Bread Mix and yeast together in a large mixing bowl and mix together with a fork.
2.Add remaining bread ingredients and stir to make a smooth bread batter. Cover bowl with cling film and leave in a warm place to prove for an hour until the dough is light and spongy.
3.While the dough is proving combine fruit mixture together. Cover and set aside. Grease and line a 22cm/9” deep round cake tin with a double layer of greaseproof paper.
4.Stir fruit mixture into the proved dough and mix for a minute until combined. Spoon mixture into the prepared cake tin. Smooth the surface with the back of a metal dessert spoon dipped in water and top with the glace cherries and Brazil nuts. Brush with the butter.
5.Cover tin with oiled cling film and leave to prove until the mixture nearly comes to the top of the tin. Remove film and place bread on a lower shelf in the oven. Cover loosely with foil for the final 20 minutes of cooking if the topping is becoming too brown. Rest tin on a cooling tray and leave to cool completely before removing from the tin. Dust with icing sugar before serving.
6.Store in an airtight tin for up to a week.
7.Serve in wafer thin slices, spread thinly with butter.

Gluten-free, wheat-free option
Use 500g/17oz Gluten Free Wheat Free Bread Mix, 375ml/13 fl oz hand hot water and remaining ingredients as shown.

To freeze
Place in a suitable plastic container with lid before freezing. Defrost for 2 hours before serving.