A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds. Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
Add the chopped almonds and the raisins and peel, mix well, then cover and rest for a further 30 minutes. Divide the dough into two pieces. Roll each out into a long strand, flatten it out and fold one side over the middle to give it the traditional Stollen shape.
This gluten free, low carb stollen is made with almond flour and coconut flour. It has a moist sugar free marzipan filling and gorgeous festive flavours - just like the German original. Even though I am using sultanas in this recipe, one generous slice is only 7.3g net carbs.
Preheat the oven to 200-210˚c and bake the Stollen for 60-80 minutes on the lowest shelf. Melt the remaining butter and use approximately 1/3 of it to glaze the hot Stollen, then sprinkle with a generous layer of icing sugar. Repeat with more butter, then icing sugar, until you have achieved a solid white coat.