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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.
For the Christmas stollen dough
For the Christmas stollen filling
For the topping
- Gruyère 60 g, grated
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
Christmas stollen | 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.
Christmas Stollen | 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.