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

Vickys Christmas Stollen Bread, GF DF EF SF.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, vickys christmas stollen bread, gf df ef sf. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Christmas Stollen Bread, GF DF EF SF is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. They are nice and they look fantastic. Vickys Christmas Stollen Bread, GF DF EF SF is something that I've loved my entire life.

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

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

1. {Take of gluten-free flour / bread flour.
2. {Take of xanthan gum if using gluten-free flour.
3. {Take of dried yeast.
4. {Prepare of sugar.
5. {Get of raisins.
6. {Get of candied lemon peel.
7. {Prepare of candied orange peel.
8. {Take of rum.
9. {Prepare of ground mace.
10. {Prepare of ground aniseed.
11. {Take of ground cinnamon.
12. {Make ready of flaked almonds.
13. {Take of fresh grated lemon zest.
14. {Get of coconut milk.
15. {Take of dairy free spread such as gold foil Stork etc.
16. {Make ready 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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