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Best Idea to Homemade Appetizing Vickys Christmas Stollen Bread, GF DF EF SF

Wishing to eat Vickys Christmas Stollen Bread, GF DF EF SF a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with helpful instructions on producing a Vickys Christmas Stollen Bread, GF DF EF SF like a famous chef made.

Vickys Christmas Stollen Bread, GF DF EF SF

We hope you got insight from reading it, now let's go back to vickys christmas stollen bread, gf df ef sf recipe. To make vickys christmas stollen bread, gf df ef sf you only need 16 ingredients and 6 steps. Here is how you do that.

To cook an unforgettable Vickys Christmas Stollen Bread, GF DF EF SF, here are the materials required:

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

After readying the materials, next you are ready to make your 5-star Vickys Christmas Stollen Bread, GF DF EF SF by following the procedures on this section:

  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 / 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.

Combine marzipan, mixed fruit and nuts in our gorgeous Christmas centrepiece. Launch our handy step-by-step guide for the foolproof way to create this stunning stollen babka wreath. Add the rest to the flour as you make the bread. I, too was disappointed that the stollen didn't rise very much. I thought that the warm place I used for rising was too warm and might have killed the yeast.

Recipe : Vickys Christmas Stollen Bread, GF DF EF SF

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