Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts

    Gluten Free Stollen

    Modified: Jan 20, 2024 · Published: Dec 22, 2015 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Make gluten free stollen for your holiday breakfast spread! This yeasted sweet bread is stuffed with dried cranberries and lemon zest for a festive touch.

    You've probably set your Christmas menus already but if you're still looking for a little something for the morning of Christmas or the Eve I present my version of a German 'fruit bread' - aka a gluten free stollen - that's punchy with lemon zest, sliced almonds, and dried cranberries and capped with a layer of buttery powdered sugar.

    It's a little different yet also a little traditional. This gluten free stollen may not slice up as prettily as some cakes but after all, it's not a cake. It's more of a breakfast dessert if there is such a thing, or a wee afternoon snack with tea. I used lemon zest and dried cranberries in my version in a nod to the season, though more traditional recipes call for candied fruit peel. Orange or grapefruit zest would probably also be nice too.

    I meant to post this gluten free stollen recipe earlier this week but time skittered away from me, spent in cooking a big holiday lunch for my husband's office crew (after a bit of obsessing I settled on a simple yet somewhat varied menu that included bowls of thyme-marinated cheese (from Alice Waters' "The Art of Simple Cooking"), white bean hummus, bread and olives, lemon-roasted chicken, tomato and feta galettes, pan-fried cauliflower, and a grated carrot salad. Dessert was a lemon 'ice cream' pie from Nigel Slater's "The Kitchen Diaries" with a gingersnap crust, plus an assortment of Christmas cookies.) in increments during nap time. We stretched out our big government-loaned table and squeezed 13 around it, just barely.

    Next up we're having friends over for Christmas Eve dinner (spinach lasagna, more of that cauliflower, a salad, and spicy gingerbread for dessert). For Christmas I'm planning to keep it very simple with a mushroom soup, roast turkey, scalloped potatoes, and green beans, and will finish with pumpkin pie. Waffles for breakfast. Leek quiche for lunch. That sort of thing.

    But I might also carve out a few hours to make this gluten free stollen for nibbling on because it's so good and so perfect for a cozy holiday mid-morning cup of coffee. It's the perfect wintry treat.

    Prevent your screen from going dark

    Gluten Free Stollen

    Nicole Spiridakis
    Make gluten free stollen for your holiday breakfast spread! This yeasted sweet bread is stuffed with dried cranberries and lemon zest for a festive touch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 30 minutes mins
    Rising Time 3 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 303 kcal

    Ingredients
     
     

    • ⅓ cup whole milk
    • 1 ½ teaspoons active dry yeast
    • 1 ¼ cups oat flour
    • ½ cup + 1 tablespoon sweet white rice flour
    • 1 teaspoon flax seeds

    OR SUBSITUTE BREAD FLOUR

    • 1 ½ cups bread flour , divided, plus more if needed
    • 1 tablespoon bourbon or whiskey optional
    • ½ cup dried cranberries
    • ¼ cup + 1 tablespoon granulated sugar
    • 1 large egg yolk
    • ¾ teaspoon salt
    • 6 tablespoons unsalted butter , softened and divided
    • 1 lemon , ested
    • ⅓ cup sliced almonds , 3 ounces

    For the Glaze

    • 4 tablespoons unsalted butter , melted
    • ½ cup confectioner’s sugar

    Instructions
     

    Make Stollen

    • Heat milk in small saucepan over low heat until just warm. Pour into bowl of stand mixer and whisk in yeast and 1 tablespoon bread flour. Set aside for 30 minutes. In another saucepan, gently heat bourbon and cranberries until warm; set aside.
    • Add the gluten free flours or bread flour, sugar, and egg yolk to the yeast mixture. Mix with dough hook at low speed just until mixture begins to come together, about 1 minute. With mixer running, add salt and then slowly add butter to incorporate. If the dough seems too wet, add up to a few tablespoons more flour. Continue to mix until a soft, smooth dough forms, about 8 minutes. Mix in cranberries, lemon zest, and almonds until just incorporated.
    • Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has risen by about 50 percent, 1 to 2 hours.
    • Line a large baking sheet with parchment paper. Place dough onto lightly floured work surface and press into an 8- by 10-inch oval. Carefully transfer the stollen to the parchment-lined baking sheet, loosely cover, and let rest in a warm place for about 45 minutes.
    • Heat oven to 350°F, then bake stollen until golden brown and just cooked through, 25 to 30 minutes. Try not to overbake or your stollen will be dry.

    Make Glaze

    • Brush stollen immediately with half of the melted butter. Sprinkle with a coating of confectioner’s sugar. Brush with remaining melted butter and sift the remaining confectioners’ sugar over the top. Let cool. Serve warmish or room temperature

    Nutrition

    Calories: 303kcalCarbohydrates: 43gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 51mgSodium: 181mgPotassium: 127mgFiber: 3gSugar: 13gVitamin A: 392IUVitamin C: 6mgCalcium: 37mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Dessert Recipes

    • A loaf of gluten free coconut loaf cake with a slice cut from it.
      Gluten Free Coconut Loaf Cake
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp
    • A serving of gluten free rhubarb crumble on a plate.
      Gluten Free Rhubarb Crumble
    • A serving of strawberry rhubarb crumble and a cup of coffee.
      Gluten Free Strawberry Rhubarb Crumble
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.