Post by Silly Yak on Feb 28, 2011 9:24:22 GMT
This just has to be made! I'm not a great fan of Christmas cake, but I remember having Stollen years ago in Germany and loving it. This recipe is from last year's Christmas Crossed Grain; originally it was for Glutafin Bread mix (the wheatie one) but I've substituted Schar Mix B, and also added a layer of marzipan in the middle as this is what I remember from the German ones. The result is almost indistinguishable from a non-GF one (excuse me, I'm just going for my 3rd piece...).
Stollen Bread:
500g GF bread mix
1 sachet Easy Blend yeast
300ml hand hot milk (or soya milk if dairy free)
1 egg
75g butter or marg
Mix these well together to make a smooth thick batter. Cover bowl with lightly oiled cling film and leave in a warm place to rise for an hour.
Meanwhile, mix together:
250g mixed dried fruit
50g mixed peel
50g ground almonds
Rind of 2 oranges
50g soft brown sugar
1 tsp. mixed spice
2 tsp. natural vanilla essence
4 tbsp. brandy
Line the base and sides of a deep 8" round or square tin up to 2" above the rim.
Mix the dough and the fruit mixture and beat for one minute. Put half into the tin and smooth with the back of a wetted spoon. Roll out one small pack of marzipan until it exactly fits the tin - place on top of the dough and press down lightly. Cover with the rest of the dough and smooth until level. Cover with oiled cling film and leave to rise for one hour.
Remove the film and bake at Gas 5/ 190C for 40 - 45 mins. Cool on a rack; brush with melted butter and dredge with icing sugar. YUM YUM.
Rachel
Stollen Bread:
500g GF bread mix
1 sachet Easy Blend yeast
300ml hand hot milk (or soya milk if dairy free)
1 egg
75g butter or marg
Mix these well together to make a smooth thick batter. Cover bowl with lightly oiled cling film and leave in a warm place to rise for an hour.
Meanwhile, mix together:
250g mixed dried fruit
50g mixed peel
50g ground almonds
Rind of 2 oranges
50g soft brown sugar
1 tsp. mixed spice
2 tsp. natural vanilla essence
4 tbsp. brandy
Line the base and sides of a deep 8" round or square tin up to 2" above the rim.
Mix the dough and the fruit mixture and beat for one minute. Put half into the tin and smooth with the back of a wetted spoon. Roll out one small pack of marzipan until it exactly fits the tin - place on top of the dough and press down lightly. Cover with the rest of the dough and smooth until level. Cover with oiled cling film and leave to rise for one hour.
Remove the film and bake at Gas 5/ 190C for 40 - 45 mins. Cool on a rack; brush with melted butter and dredge with icing sugar. YUM YUM.
Rachel