Gluten Free Stollen, German Christmas Cake
How to make a gluten-free and savoury version of German stollen, a traditional Christmas cake recipe: here it's prepared with bacon and squash.
11 November, 2016
Type of dish
Cuisine
Dietary Consideration
Season & Occasion
serves for
8
total time
2
HR
35
MIN
ingredients
Bread Flour
450 g, gluten free, plus extra for dusting
Milk Powder
2 tbsp
sugar
2 tbsp
salt
1 1/2 tsp
Yeast
1 tsp, fast-action, dried
Eggs
3
water
2 tbsp, warm
butter
60 g, melted
Pumpkin
350 g, diced
bacon
100 g, lightly cooked, diced
Sausage
200 g, gluten free, spicy , sliced
Soured Cream
75 g
Gruyère
60 g, grated
cornmeal
1 tbsp
Hazelnuts
80 g, chopped, roasted
salt
Pepper
butter
2 tbsp, melted
Egg yolk
1
water
1 tbsp
Gruyère
60 g, grated
Preparation
Step
01
For the dough
- To prepare German Christmas stollen dough first put the dry ingredients in a mixing bowl and stir to combine.
- Whisk together the eggs and water and stir into the dry ingredients with the butter. Mix well to form a soft dough.
- Shape into a ball and put into an oiled bowl.
- Cover with oiled cling film and leave to rise in a warm place for about 1 hour.
- Line a baking tray with non-stick baking paper.
Step
02
For the filling
- For the Christmas stollen filling mix together all the ingredients.
- Turn out the dough onto a floured surface and knead gently.
- Roll into a rectangle about 2.5 cm thick and 23 cm long.
- Brush the dough with melted butter and spread the filling down the centre.
- Fold the dough over from side to side over it and seal the seams.
- Place on the baking tray.
- Cover with oiled cling film and leave to rise in a warm place for about 30 minutes.
- Preheat the oven to 190°C (170° fan).
- Beat together the egg yolk and water and brush over the top of the loaf.
- Bake for 30-35 minutes until golden and cooked through.
- Sprinkle the grated cheese over the top before serving the German Christmas stollen.
