Gluten Free Stollen, German Christmas Cake

Gluten Free Stollen, German Christmas Cake

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.

November 11, 2016

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

8

total time

2 HR 35 MIN

ingredients

450 g, gluten free, plus extra for dusting
2 tbsp
2 tbsp
1 1/2 tsp
1 tsp, fast-action, dried
3
2 tbsp, warm
60 g, melted
350 g, diced
100 g, lightly cooked, diced
200 g, gluten free, spicy , sliced
60 g, grated
1 tbsp
80 g, chopped, roasted
2 tbsp, melted
1 tbsp
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.

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