Simple Way to Prepare Favorite Vickys Christmas Stollen Bread, GF DF EF SF

Vickys Christmas Stollen Bread, GF DF EF SF.

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys christmas stollen bread, gf df ef sf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Christmas Stollen Bread, GF DF EF SF is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. They are nice and they look wonderful. Vickys Christmas Stollen Bread, GF DF EF SF is something which I've loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys christmas stollen bread, gf df ef sf using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Christmas Stollen Bread, GF DF EF SF:

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

Instructions to make Vickys Christmas Stollen Bread, GF DF EF SF:

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.

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