Christmas Stollen (Lactose Free)
Welcome back to another delicious Christmas recipe. As soon as it gets close to Christmas I know all the grocery stores will be stocked with all my favourite Christmas treats. My favourite treat has be stollen. This time I wanted to learn how to make my own stollen. The store version does taste delicious but we all know bread just tastes so much better when it is fresh out of the oven. Stollen is a delicious bread filled with fruit, nuts, marzipan and spices, completely Smothered in icing sugar. It is a traditional German bread that we always eat during Christmas season. It is normally made with a lot of different products that contain lactose. This recipe has been modified from https://www.daringgourmet.com/ . Go ahead and do yourself a favour and check out their other recipes. As always, this recipe is lactose and dairy free providing you use the right ingredients. Make sure you check and double check every ingredient to make sure it is safe This recipe is made with fruit soaked in dark rum. When the bread cooks a lot of the alcohol will evaporate however some will remain. You can always use orange juice if you don’t want to use rum.
Servings: 12 yield(s)
Prep Time: 120 mins
Cook Time: 40 mins
Total Time: 160 mins
Ingredients
    Fruit Mix
  • 170 g Mixed peel
  • 225 g Raisins
  • 85 g Sliced almonds
  • 1/3 cup Dark spiced rum (Brand Used - Kraken Rum )
    • Dough
  • 1 cup Warmed milk (Lactose free) (Brand Used - Liddells Full Cream)
  • 3 tsp Instant yeast
  • 1/2 cup Caster sugar (take 2 tbsp of sugar out of the ½ cup and set aside)
  • 4 cup Bread flour
  • 1 Egg
  • 2 Egg yolks
  • 3/4 cup Lactose free margarine (Brand Used - Nuttelex Original )
  • Zest of one lemon
  • 2 tsp Vanilla extract
  • 1 tsp Salt
  • 1/2 tsp Ground spice
  • 250 g Marzipan
    • Extra
  • 1/2 cup Lactose free margarine (Brand Used - Nuttelex Original )
  • Skewers or toothpicks
  • Powdered sugar (you will need a generous amount for dusting)
Instructions
  1. Place the raisins, mixed peel and almonds in a bowl. Add the rum and mix. Set aside.
  2. In a small bowl add the yeast, milk and 2 tbsp of sugar. Stir to combine.
  3. Set aside until the mixture becomes very frothy.
  4. In a large bowl add the flour, egg, yolks, remaining sugar, salt, margarine, vanilla, zest, cinnamon and mixed spice. Mix well.
  5. Add in the foamed up yeast mix. Mix until it forms a rough dough.
  6. Turn the dough out on a lightly floured surface. Knead until lovely and smooth.
  7. Shape into a ball and place in a lightly oiled bowl. Cover with cling wrap and leave in a warm place for an hour.
  8. After the dough has risen for a hour tip it out onto a lightly floured surface and flatten to remove the air.
  9. Strain the rum and fruit mix.
  10. Add the fruit to the dough and knead until the fruit and dough is combined. Cut the dough in half. Shape into a ball and roll out into an oval.
  11. Split the marzipan in half and roll into two logs that is the length of the oval.
  12. Place the marzipan in the center of the oval.
  13. Fold one side of the oval over and completely cover the marzipan.
  14. Now grab the over side of the oval and fold it over so it just touches the side of the marzipan.
  15. Tuck the ends of the stollen underneath and place on a tray lined with baking paper. Use the side of your hand to gently press down against the side of the marzipan.
  16. Finish these steps with the other ball of dough.
  17. Leave to rise in a warm place for 45 minutes.
  18. Preheat your oven to 180 degrees Celsius and pick off any raisins that are sticking out of the dough. Cook for 40 minutes until lovely and golden.
  19. Immediately poke holes in the stollen with the skewer or toothpick. Brush on the melted butter.
  20. Sprinkle generous amounts of the icing sugar on top making sure to rub it into all the creases.
  21. Leave the stollen to cool down.
  22. Slice, serve and enjoy. Happy holidays.