Gluten-Free Christmas Stollen
Mantler Gluten-Free Flour
- 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.