Gluten Free Stollen
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.
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
- 3/4 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
Did you make this recipe?Let me know in the comments how it went!