Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Christmas Stollen Bread, GF DF EF SF. one of my favorites . For mine, I will make it a little bit unique. This is gonna smell and look deliciou

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The Ingredients need to make Vickys Christmas Stollen Bread, GF DF EF SF:

1. Prepare 500 grams of gluten-free flour / bread flour
2. Prepare 1/2 tsp of xanthan gum if using gluten-free flour
3. It’s 7 grams of dried yeast
4. It’s 100 grams of sugar
5. Prepare 200 grams of raisins
6. It’s 100 grams of candied lemon peel
7. You need 50 grams of candied orange peel
8. You need 2 tbsp of rum
9. Prepare 1 pinch of ground mace
10. Prepare 1 pinch of ground aniseed
11. Prepare 1 pinch of ground cinnamon
12. Prepare 100 grams of flaked almonds
13. You need 1 tsp of fresh grated lemon zest
14. It’s 200 ml of coconut milk
15. It’s 130 grams of dairy free spread such as gold foil Stork etc
16. It’s 125 grams of marzipan (check label as some are not egg-free)

If you dont have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. You can have Vickys Chickpea Mango Salad w They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Vickys Chickpea Mango Salad w Creamy Dressing, GF. Like other Christmas fruit bread recipes, stollen is best when made weeks in advance.

Step to make Vickys Christmas Stollen Bread, GF DF EF SF:

1. Soak the raisins and candied peels in the rum and set aside. Mix the flour with the xanthan gum if using, the yeast and the sugar. Melt 100g of the margarine and combine with the warmed milk and ground spice Make a well in the flour and add the liquid. Mix then knead until you form a smooth dough
2. Knead in the almonds, rum raisin mix and grated lemon ze Lightly oil a large bowl, put the dough in and cover with a tea towel. Leave to rise in a warm place until the dough has doubled in size, an hour or 2
3. Take the dough out and knead again well. Leave to rise again for a further 20 minutes if using wheat based flour
4. Divide the dough in two and knead each down into a rectangle. Make 2 sausage shapes from the marzipan and lie in the middle of each dough rectangle. Wrap the dough around the marzipan and form a loaf shape. Place on a baking sheet and let rise again for another hour. Bake at gas 4 / 180C / 350°F for 40 minutes or until ready
5. Brush the loaves with the the 30g of remaining melted margarine then dust with some icing/powdered sugar. Wait 15 minutes then liberally dust again
6. Will keep for 1 week in an airtight container

Storing the baked loaf for two to three weeks mellows and softens the flavor perfectly. Mark your calendar each year so you dont miss out on an opportunity to share this holiday tradition with your family. German stollen is a traditional Christmas bread, also known as Christstollen and Weihnachtsstollen, studded with nuts and fruits then dusted with icing sugar. Stollen: The Ultimate German Christmas Bread. A make-ahead holiday classic that only gets better with age.

So that’s going to wrap it up with this special food Vickys Christmas Stollen Bread, GF DF EF SF. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!