Christmas Stollen - Gluten-free Recipe

This festive recipe comes from Clare Beaumont, Laura’s mum. It is a Christmas tradition for their family and one of Laura’s favourite Christmas delights. Thank you, Clare, for sharing this with us!

Ingredients

• 250ml lukewarm milk
• 14g dried active baking yeast
• 500g gluten free plain flour
• 1 teaspoon psyllium powder
• 50g caster sugar
• 1 pinch salt
• 1 tablespoon grated lemon zest
• 1 egg
• 150g butter, at room temperature
• 150g raisins
• 80g almonds
• 80g finely chopped mixed peel
• 2 tablespoons rum
• To glaze
• 50g butter, melted
• 50g icing sugar

Method
Prep:25min  ›  Cook:1hr  ›  Extra time:2hr rising  ›  Ready in:3hr25min

1. In a small mixing bowl, combine yeast with about 1/3 of the warm milk and let stand until it foams, about 10 minutes.
2. In a large mixing bowl, combine the flour, psyllium, salt, lemon zest and sugar. Add the egg, butter, remaining milk and the yeast mixture. Knead to a smooth dough with the dough hook of a food processor, or by hand on a lightly floured work surface. Place in a greased bowl, cover and let rise for 1 hour in a warm place.
3. Place raisins in a small bowl and pour over hot water. Let soak until softened, then drain well and pat dry with kitchen roll.
4. Lay the dried raisins, almonds and mixed peel on a floured surface. Place the risen dough on top and knead in the ingredients. Knead in the rum as well. Form into a loaf shape and place on a greased baking tray. Cover with a clean kitchen towel and let rise for 45 minutes.
5. Preheat the oven to 200 C / Gas 6. Bake the stollen on the middle rack for 1 hour.
6. Immediately after removing the stollen from the oven, brush with melted butter and dust liberally with icing sugar. Let cool before slicing and serving. Enjoy!

Clare found this recipe here: http://allrecipes.co.uk/recipe/38019/gluten-free-stollen.aspx