Description
This Easy Gluten Free Christmas Stollen is a festive and delightful treat perfect for the holiday season. Made with a blend of gluten-free flour, aromatic spices, dried fruits, and nuts, this moist and flavorful loaf offers all the traditional tastes of stollen without gluten. It’s simple to prepare, baked to golden perfection, and finished with a dusting of powdered sugar for that classic holiday look and sweetness.
Ingredients
Scale
Dry Ingredients
- 3 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Add-ins
- 1 cup mixed dried fruit (such as raisins, currants, and chopped dried apricots)
- 1/2 cup chopped nuts (such as almonds or walnuts)
- 1/4 cup orange zest
Finishing
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Cream butter and sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs and liquids: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition to fully incorporate. Then stir in the vanilla extract and milk to create a smooth batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen the bread.
- Fold in add-ins: Carefully fold in the mixed dried fruit, chopped nuts, and orange zest so they are evenly distributed throughout the dough.
- Shape the dough: Transfer the dough onto the prepared baking sheet and shape it into a loaf about 1 inch thick, typical of stollen shape.
- Bake the stollen: Place the baking sheet in the preheated oven and bake the loaf for 30-35 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
- Cool the stollen: Allow the baked stollen to cool on the baking sheet for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Finish with powdered sugar: Once fully cooled, dust the top of the stollen with powdered sugar for a sweet, snowy finish perfect for the holidays before serving.
Notes
- You can substitute the dried fruit and nuts with your favorites to customize the flavor.
- Use dairy or non-dairy milk according to your dietary preferences.
- Ensure the butter is softened for easier creaming and better texture.
- This stollen can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra moisture, you can brush the baked stollen with melted butter before dusting with powdered sugar.
