Gluten-Free Holiday Stollen

• Produce

  • 1 cup Fruitcake fruit blend
  • 1 Lemon, rind of small

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Buttery sweet dough flavor
  • 3/4 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 2 1/4 cups King arthur gluten-free flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 tsp Xanthan gum

• Nuts & Seeds

  • 1/3 cup Almonds, toasted and cooled

• Dairy

  • 7/8 cup Butter
  • 3/4 cup Ricotta cheese

Found on kingarthurflour.com

Description

Ingredients

• 2 1/4 cups King Arthur Gluten-Free Flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt*
• 3/4 teaspoon xanthan gum
• 1/2 cup (8 tablespoons) cold butter
• 3/4 cup ricotta cheese, part-skim milk type
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons Buttery Sweet Dough Flavor, optional but good
• the grated rind of 1 small lemon; or 1/4 teaspoon lemon oil, or 1/4 teaspoon Fiori di Sicilia
• 1 cup Fruitcake Fruit Blend; or 1/2 cup golden raisins + 1/2 cup of your favorite dried fruits, chopped to 1/2 pieces if necessary
• 1/3 cup slivered almonds, toasted and cooled
• *Reduce the salt to 1/4 teaspoon if you use salted butter.
• 6 tablespoons butter, melted
• 3/4 cup confectioners sugar

Directions

• Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, salt, and xanthan gum in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, eggs, vanilla, and flavors. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Pat each piece of dough into an 8 x 7 oval about 1/2 thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2 short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1 in back of the open edge; this will make the traditional stollen shape. Its also the familiar Parker House roll shape, if youve ever made them. The dough will probably crack; thats OK, just smooth it out as best you can. Carefully place the shaped stollen on the prepared baking sheet. Bake the stollen until theyre very lightly browned around the edges and on top, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer them to a rack. Brush them each with 2 tablespoons melted butter. Sprinkle heavily with confectioners sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap until ready to serve; serve within a week. If desired, sprinkle with additional sugar just before serving. Yield: two 1-pound stollen loaves.

Nutrition