Christmas is just around the corner… the time of the year when everybody with a sweet tooth loves baking and eating tasty Christmas stollen. Well, almost everybody. For quite a number of people, this is normally a pleasure followed by pain: for all those, who cannot eat foods (e.g. stollen) containing gluten, eggs and milk without suffering from complaints like stomach pain, bloating or cramping. Do you know what this feels like? We certainly do! – as we have some people in the International ImuPro Team who used to get stomach pain every time after eating some of this delicious Christmas treat. That’s the reason why we created a recipe for a savory gluten-, milk- and egg-free stollen. Find our recipe below – it’s very tasty and we can really recommend it!
Ingredients:
- 1 kg gluten free flour
- 100 g fresh yeast
- 200 g sugar
- 1 teaspoon salt
- 200 oat milk (or another type of milk, e.g. almond milk)
- 250 g vegetable margarine
- Additionally 125 g vegetable margarine (for the topping on the Christmas stollen)
- 200 g raisins
- 250 g ground almonds
- 100 g candied orange peel
- 100 g candied lemon peel
- 1 lemon (lemon peel and juice)
- Approx. 200 ml applesauce (depending on the wheat used)
- Some drops of bitter almond oil
- 1 shot glass of rum
- Knife tip of cardamom
- 1 package of vanilla sugar
- 250 g marzipan
- Icing sugar
Preparation:
A day before baking day, the following ingredients should be prepared:
Take a bowl with a lid and mix together raisins, ground almonds, finely cut candied lemon peel and candied orange peel, cardamom, bitter almond oil, peel and juice of lemon and the rum. Close the lid and let it sit for 12-24h.
On baking day: Sift the gluten-free flour in a mixing bowl, form a hollow in the middle and fill yeast, lukewarm (not hot!) oat milk, 4 tablespoons of sugar into the hollow. Mix these ingredients within the hollow carefully with some flour. Let the dough rise for about 20 min.
Melt 250 g margarine in a pot and let cool until it is only lukewarm. Add liquid margarine, remaining sugar, vanilla sugar and salt to the dough in the mixing bowl. Add applesauce by first mixing and then kneading the dough until it becomes smooth. Let the dough rest under a towel on a warm place for about one hour. Then add the candied peels and knead the dough again until it becomes smooth. Place the dough on a baking tray covered with baking paper and spread it evenly on the whole baking sheet forming a rectangle. Cut the marzipan in slices and press them slightly into the dough. Now fold 1/3 of the dough over one side and 1/3 over the other side and press the parts tightly on each other. Now you can see the “raw” form of the Christmas stollen.
Let the stollen sit for another 30 min before baking it.
Bake the Christmas stollen in a preheated oven (150 to 175°C) for about 1h.
15 min after the Christmas stollen is done, put 125 g warmed liquid margarine on top of it and let it cool down. Then put icing sugar on it.
For an especially tasty Christmas stollen, let the finished cake sit for 1-2 weeks, wrapped in foil or in a closed container.
