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Gluten-Free Christmas Stollen

Mantler Gluten-Free Flour


Fruit mix:

  • 250g raisins
  • 100g slivered almonds
  • 250g candied fruits
  • 70g rum


  • 500g Mantler Gluten-Free Flour
  • 200g butter
  • 3 eggs
  • 50g granulated sugar
  • 5g salt
  • 50g yeast or 25g dry yeast
  • 5g grated lemon peel
  • 5g vanilla sugar
  • 175g milk


Soak the fruit mixture in rum and leave it for 24 hours.
The next day, knead all the dough ingredients into a dough in a stand
mixer. Then add the fruit mixture to the dough and let it rest for a while.

Dough resting time 1: app. 10 minutes

AftAfter the dough resting time, divide the dough and shape the stollen (approx. 500g each). Leave to rest again and then bake in the oven with steam*.

Dough resting time 2: app. 40 minutes

Baking time: app. 45 minutes in a preheated oven
Baking temperature: app. 180°C falling to 170°C

After baking, butter the stollen with melted butter and roll in sugar.

* To make steam in the oven, place a jar of water or ice cubes in the oven.


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