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.
If the stollen begins to brown excessively, cover lightly with foil to finish baking. While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar. Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
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.
Roll the marzipan into a log and place down the middle of the stollen dough. Lift one side of the parchment paper to fold the dough over the marzipan. Wet your hands and press the stollen into shape, thereby sealing the marzipan into the loaf.