Home Dish Vickys Quick Stollen Slices GF DF EF SF
Vickys Quick Stollen Slices GF DF EF SF favourite

Vickys Quick Stollen Slices GF DF EF SF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Quick Stollen Slices GF DF EF SF

My previous Stollen bread recipe requires rising time before baking but this version using baking powder and can go straight in the oven. As usual, ordinary flour and yogurt can be substituted but you may need less liquid so go carefully - you can always add more but it's not so easy to take it away!

Ingredient

Food ration :

12 servings

Cooking time :

45 minutes
100 g

soft spread / butter

150 g

chilled marzipan, shredded

50 g

crushed walnuts

150 g

gluten free / plain flour

150 g

gluten free strong flour / bread flour

90 g

glace cherries, quartered

75 g

sultanas or raisins

240 g

preferred yogurt (I used Koko in Raspberry & Peach flavours)

1 tablespoon

sunflower oil

2 tsp

Vanilla extract

Cooking instructions

* Step 1

Preheat the oven to gas 4 / 180C / 450F

* Step 2

Mix the filling ingredients together to make a spreadable paste
Image step 2 Image step 2

* Step 3

Add the dry ingredients to a large bowl and combine, making sure the sticky cherries pieces aren't all stuck together in a large clump
Image step 3 Image step 3

* Step 4

Mix the wet ingredients together and add to the dry. Bring together to form a dry, kneadable dough. If it's too dry and it won't stick together, add a wee bit extra oil. If it's too wet, add extra plain flour
Image step 4 Image step 4 Image step 4

* Step 5

Flour a surface and roll the dough out into a rectangle twice as long as it is wide, roughly 40cm by 20cm
Image step 5 Image step 5

* Step 6

Spread the filling over the top then cut the dough in half to make 2 equal sized squares
Image step 6 Image step 6

* Step 7

Now fold each piece into 3rds like you would if making a puff pastry. Fold the outer third into the middle then fold the inner third over the other 2
Image step 7 Image step 7

* Step 8

Line a baking tray with parchment and place the 2 stollen sausages on top
Image step 8

* Step 9

Bake in the middle of the oven for 25 minutes or until golden on top
Image step 9

* Step 10

Let rest for 15 minutes then let cool on a wire rack
Image step 10

* Step 11

Dust with icing sugar before serving. Cut each slice in half to make smaller servings if preferred
Image step 11

Note: if there is a photo you can click to enlarge it

Tag

soft spread / butter chilled marzipan, shredded crushed walnuts gluten-free / plain flour gluten free strong flour / bread flour glace cherries, quartered sultanas or raisins preferred yogurt (I used Koko in Raspberry & Peach flavours) sunflower oil vanilla extract

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