Gluten Free Stollen
“Stollen is a traditional Christmas recipe, filled with spices and dried fruit soaked in brandy. It is delicious at room temperature or warmed up, especially straight from the oven! My recipe is not only vegan, it’s also gluten-free.”
This recipe was created by Vegan Chef Day.
Prep time - 180 minutes
Cook time - 20-25 minutes
Difficulty - Difficult
Serves / makes - 12-16 slices
Ingredients
300g mixed dried fruit, such as sultanas, cherries, cranberries, apricots
60ml brandy
The zest and juice of 1 orange
150g marzipan
600ml plant milk
2t vanilla essence
1T dry yeast
1T gram or fava bean flour
300g gram or fava bean flour
180g potato starch or tapioca flour
100g fine brown sugar
1t salt
1t ground cardamom
1/2t ground nutmeg
1/2t ground cinnamon
30g psyllium husk
1T icing sugar
Equipment
Small bowl
Zester or microplane
Saucepan
Jug
Mixing bowl that can go in the oven
Whisk
Baking tray with baking paper
Fine sieve
Method
Put the dried fruit into a bowl. Add the brandy, orange zest and juice, mix well and set aside. Finely chop the marzipan, if it sticks together, toss it in a small amount of the flour mixture. Set aside.
Put the milk and vanilla essence into a saucepan on a medium heat. Put the yeast and 1T flour into a jug. Heat the milk until it is lukewarm but not hot. Add the milk to the jug and mix it with the yeast and 1T flour. Allow the mixture to froth up for 10 minutes.
In a large mixing bowl, mix the remaining flours, sugar, salt and spices. Use a whisk to remove any lumps.
Add the yeast water to the flour mixture in the bowl, mix it in using the whisk until it is fully incorporated and there are no lumps. Sprinkle in the psyllium husk, whisk this into the batter until just incorporated, do not overmix or the stollen will not rise well.
Put the dough into your oven in the bowl (this is why you need to use a mixing bowl that will go into the oven). Turn on the heat at the lowest setting, around 70c/160f. Keep the dough in the oven, for around 1 hour, until it has doubled in size. During this time check on the oven temperature, if it gets too hot turn it off for a while. You want enough heat to help the dough rise but not too much that will start cooking the dough. You can also rise the dough in a warm area of your house like an airing cupboard.
Once the dough has risen, mix it again, this will knock some air out of it. Add the dried fruit and marzipan to the batter. Knead them into the dough and then pour the dough onto a baking tray covered with baking paper. Make the dough into a long rectangle. Put this in the oven for another hour to rise, once again the heat needs to be very low, around 70c/160f.
After the second rise the stollen may have spread a little too much. If this is the case, gently push the dough back into its’ original shape. Return it to the oven, then turn the temperature to 180c/360f/GM4. Bake for 20-25 minutes until golden brown.
Allow the stollen to cool, then transfer to a cooling rack. Use a fine sieve to give the stollen an ample dusting of icing sugar.
Tips
Store the stollen out of the fridge, in an airtight container. It will stay fresh for 3 or 4 days.
If you do not want to use alcohol simply use the juice of a second orange.
Stollen
Ingredients
- 300g mixed dried fruit, such as sultanas, cherries, cranberries, apricots
- 60ml brandy
- The zest and juice of 1 orange
- 150g marzipan
- 600ml plant milk
- 2t vanilla essence
- 1T dry yeast
- 1T gram or fava bean flour
- 300g gram or fava bean flour
- 180g potato starch or tapioca flour
- 100g fine brown sugar
- 1t salt
- 1t ground cardamom
- 1/2t ground nutmeg
- 1/2t ground cinnamon
- 30g psyllium husk
- 1T icing sugar
Method
- Put the dried fruit into a bowl. Add the brandy, orange zest and juice, mix well and set aside. Finely chop the marzipan, if it sticks together, toss it in a small amount of the flour mixture. Set aside.
- Put the milk and vanilla essence into a saucepan on a medium heat. Put the yeast and 1T flour into a jug. Heat the milk until it is lukewarm but not hot. Add the milk to the jug and mix it with the yeast and 1T flour. Allow the mixture to froth up for 10 minutes.
- In a large mixing bowl, mix the remaining flours, sugar, salt and spices. Use a whisk to remove any lumps.
- Add the yeast water to the flour mixture in the bowl, mix it in using the whisk until it is fully incorporated and there are no lumps. Sprinkle in the psyllium husk, whisk this into the batter until just incorporated, do not overmix or the stollen will not rise well.
- Put the dough into your oven in the bowl (this is why you need to use a mixing bowl that will go into the oven). Turn on the heat at the lowest setting, around 70c/160f. Keep the dough in the oven, for around 1 hour, until it has doubled in size. During this time check on the oven temperature, if it gets too hot turn it off for a while. You want enough heat to help the dough rise but not too much that will start cooking the dough. You can also rise the dough in a warm area of your house like an airing cupboard.
- Once the dough has risen, mix it again, this will knock some air out of it. Add the dried fruit and marzipan to the batter. Knead them into the dough and then pour the dough onto a baking tray covered with baking paper. Make the dough into a long rectangle. Put this in the oven for another hour to rise, once again the heat needs to be very low, around 70c/160f.
- After the second rise the stollen may have spread a little too much. If this is the case, gently push the dough back into its’ original shape. Return it to the oven, then turn the temperature to 180c/360f/GM4. Bake for 20-25 minutes until golden brown.
- Allow the stollen to cool, then transfer to a cooling rack. Use a fine sieve to give the stollen an ample dusting of icing sugar.
Notes:
Equipment
Small bowl
Zester or microplane
Saucepan
Jug
Mixing bowl that can go in the oven
Whisk
Baking tray with baking paper
Fine sieve
Tips
- Store the stollen out of the fridge, in an airtight container. It will stay fresh for 3 or 4 days.
- If you do not want to use alcohol simply use the juice of a second orange.