How to Make at dinner Vickys Christmas Stollen Bread, GF DF EF SF

How to Make at dinner Vickys Christmas Stollen Bread, GF DF EF SF Delicious, fresh and tasty.

Vickys Christmas Stollen Bread, GF DF EF SF. Vickys Christmas Stollen Bread, GF DF EF SF I love stollen, almondy rummy citrus goodness! Great recipe for Vickys Christmas Leftovers Sandwich. Christmas in a sandwich!. you can now add another slice of bread that's been dipped briefly in gravy so your sandwich is nice & juicy if the turkey is a bit dry, then add more sliced turkey on top of it .

In a separate bowl combine the sugar, water, oil and avocado.

Mix well and add to the dry ingredients and combine well.

Little Christmas cakes in baked bean tins.

You can cook Vickys Christmas Stollen Bread, GF DF EF SF using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Christmas Stollen Bread, GF DF EF SF

1. It’s of gluten-free flour / bread flour.

2. It’s of xanthan gum if using gluten-free flour.

3. Prepare of dried yeast.

4. Prepare of sugar.

5. You need of raisins.

6. Prepare of candied lemon peel.

7. Prepare of candied orange peel.

8. Prepare of rum.

9. Prepare of ground mace.

10. Prepare of ground aniseed.

11. You need of ground cinnamon.

12. You need of flaked almonds.

13. Prepare of fresh grated lemon zest.

14. You need of coconut milk.

15. You need of dairy free spread such as gold foil Stork etc.

16. You need of marzipan (check label as some are not egg-free).

Its halfway through January and no-one.

Vickys Toffee Apple Jam, GF DF EF SF NF Great recipe for Vickys Toffee App.

Vickys Christmas Yule Log, GF DF EF SF NF.

The wreath-shaped stollen I saw in a baking supply store was so cute that I tried making it in an easy way using a bread machine and easy to acquire ingredients.

Vickys Christmas Stollen Bread, GF DF EF SF instructions

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.

I used store-bought mixed fruit soaked in rum..

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

Here is how you achieve it.

Prepare of Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk.

Find the best Santa-worthy Christmas cookies and be the talk of the cookie exchange.