Vickys Christmas Stollen Bread, GF DF EF SF
Vickys Christmas Stollen Bread, GF DF EF SF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys christmas stollen bread, gf df ef sf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Christmas Stollen Bread, GF DF EF SF is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Vickys Christmas Stollen Bread, GF DF EF SF is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys christmas stollen bread, gf df ef sf using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:
  1. Take 500 grams gluten-free flour / bread flour
  2. Prepare 1/2 tsp xanthan gum if using gluten-free flour
  3. Get 7 grams dried yeast
  4. Take 100 grams sugar
  5. Take 200 grams raisins
  6. Prepare 100 grams candied lemon peel
  7. Take 50 grams candied orange peel
  8. Get 2 tbsp rum
  9. Get 1 pinch ground mace
  10. Make ready 1 pinch ground aniseed
  11. Prepare 1 pinch ground cinnamon
  12. Make ready 100 grams flaked almonds
  13. Get 1 tsp fresh grated lemon zest
  14. Take 200 ml coconut milk
  15. Get 130 grams dairy free spread such as gold foil Stork etc
  16. Make ready 125 grams marzipan (check label as some are not egg-free)
Instructions 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 spices. 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 zest. 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 / 350Ā°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

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