Friday, December 17, 2010

GF Stollen

     I have never made a stollen, and this is my first attempt.  The only stollen I have ever eaten has been a local store bought one.  I really enjoyed this one, and my kids certainly did, obvious by the picture of my final picture.  I adapted this recipe from Betsy Oppenner.  You can find the original  recipe here if you want to review it here.

Ingredients:

Preparing the fruit:
1/2 cup mixed dried fruit of your choice
1/2 cup raisins 
1 1/2 Tbsp of orange juice

For the yeast mixture:
1/2 Tbsp active dry yeast
2 Tbsp  warm water (110 degrees)
1/3 cup warm milk (110 degrees)
1/2 tsp honey
1/4 tsp guar/xanthan gum

For the dough:
2 1/2 Tbsp honey
Ener-G Egg Replacer  egg (prepared according to package)
1/2 tsp orange zest
1/2 tsp salt
1/4 tsp nutmeg
1/4 cup walnuts chopped
1 1/2 cup to 2 cups Cybele Pascal's Gluten Free Flour Mix (+ a little extra)
3/4 tsp guar/xanthan gum

For Filling:
2 Tbsp extra virgin olive oil
2 tsp ground cinnamon
3 Tbsp granulated sugar

For Topping:
1/2 cup confectioner's sugar

Directions:

Preparing Fruit:
Cover the dried fruit with boiling water and cover.  Let sit for two hours.  Drain and blot with a paper towel to remove any excess water.


Preparing the yeast mixtures:
In  a medium bowl, sprinkle the yeast on the warm water.  Heat the milk to 110 degrees ( I put my milk in the microwave for about 30-45 seconds. Stir and check the temperature with thermometer.) and add it to the yeast.  Add the honey and 1/2 cup of flour that has the 1/4 tsp of guar gum stirred into it.   Stir the mixture until the flour is just moist.  Let rise for 30 minutes.  It will get bubbly. 


Preparing the dough:
In a stand mixer add the drained fruit, honey, egg replacer, shortening, zest, salt, nutmeg, walnuts, yeast mixture, and 1 1/2 cups of the flour.  Using the paddle attachment, beat the mixture on low for 2 minutes.  Gradually add the remaining flour a 1/4 cup at a time until the dough begins to pull away from the side of the bowl.  Change to the a dough hook and continue to add flour 1 tablespoon ( this would be the extra flour if your dough has not of yet pulled away from the side of the bowl) at a time until the dough just begins to clean the bowl.  Knead on medium for 4 minutes. 

Rising:
Place the dough in an oiled bowl and turn so that the dough ball is coated with oil.  Cover with towel and let rise for 1 hour.  The dough ball will rise slightly.

Shaping and Filling Dough:
Line a baking sheet with parchment paper.  Lightly oil it.  Roll out the dough into a 9x13  rectangle.   In a small bowl mix oil, cinnamon, and sugar.  It will make a wet sand mixture.  Spread across the dough. 
Fold the dough lengthwise in half,  bringing the dough to meet in the center.  Pinch center and ends  to help the loaf keep its shape during baking.


Baking:
Preheat oven to 375 degrees.  Bake for 20-25 minutes or until the internal temp is 190 degrees.  If it appears to be cooking to fast, turn it down 25 degrees and continue cooking and monitoring it.  Remove from parchment and place on a rack to cool. 
Before Serving:
Sprinkle generously with confectioner's sugar. 
Photo by mconners
This is where the picture of my finial stollen would go, if it hadn't been for my kids who ate it all before I could take the final picture!  I didn't even get a chance to get the confectioner's sugar on!

Note:
  •   With using your own dried mixed fruit instead of mixed candied fruit, you can control sulfites, or  other additives.   I used dried cranberries and apricots in my loaf.
  • You can also make a powdered sugar frosting if you don't want powdered sugar on top.
  • The original recipe also offered the variation of using a marzipan filling instead of a cinnamon sugar one.  



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