Vickys Christmas Stollen Bread, Gluten, Dairy, Egg & Soy-Free

• 500 grams gluten-free / bread flour
• 2 tsp xanthan gum if using gluten-free flour
• 7 grams dried yeast
• 100 grams sugar
• 200 grams raisins
• 100 grams candied lemon peel
• 50 grams candied orange peel
• 2 tbsp rum
• 1 pinch ground mace
• 1 pinch ground aniseed
• 1 pinch ground cinnamon
• 100 grams flaked almonds
• 1 tsp fresh grated lemon zest
• 200 ml rice or almond milk
• 130 grams dairy free spread such as gold foil Stork etc
• 125 grams marzipan (check label as some are not egg-free)

1. Soak the raisins and candied peels in the rum and set aside.
2. Mix the flour with the xanthan gum if using, the yeast and the sugar.
3. Melt 100g of the margarine and combine with the warmed milk and ground spices.
4. Make a well in the flour and add the liquid.
5. Mix then knead until you form a smooth dough
6. Knead in the almonds, rum raisin mix and grated lemon zest.
7. Lightly oil a large bowl, put the dough in and cover with a tea towel.
8. Leave to rise in a warm place until the dough has doubled in size, an hour or 2
9. Take the dough out and knead again well.
10. Leave to rise again for a further 20 minutes
11. Divide the dough in two and knead each down into a rectangle.
12. Make 2 sausage shapes from the marzipan and lie in the middle of each dough rectangle.
13. Wrap the dough around the marzipan and form a loaf shape.
14. Place on a baking sheet and let rise again for another hour.
15. Bake at gas 4 / 180C / 350F for 40 minutes or until ready
16. Brush the loaves with the the 30g of remaining melted margarine then dust with some icing/powdered sugar.
17. Wait 15 minutes then liberally dust again
18. Will keep for 2 weeks in an airtight container

xanthan, yeast, sugar, raisins, rum, ground mace, ground aniseed, ground cinnamon, almonds, lemon zest, rice, gold foil

Taken from cookpad.com/us/recipes/334263-vickys-christmas-stollen-bread-gluten-dairy-egg-soy-free (may not work)