Go Back

Christmas Stollen

Servings 1 loaf


  • 1/2 cup golden raisins
  • 1/2 cup currants
  • 1/4 cup dark rum
  • 1 tablespoon golden flaxmeal
  • 2 tablespoons very hot water
  • 400 grams about 3 cups kumquat's all--purpose gluten-free flour
  • 1 1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cloves
  • 1/4 teaspoon mace
  • 3 packets 21 grams dried yeast
  • 4 tablespoons plus 1 teaspoon sugar divided
  • 1/2 cup milk warmed to 115°
  • 1 cup softened butter divided
  • 1/2 cup about 100 grams almond flour
  • 2 large eggs lightly beaten
  • rind of one lemon
  • 2 teaspoons vanilla paste or extract
  • 1/2 cup candied orange or lemon peel
  • 1/2 cup slivered almonds
  • Powdered sugar


  • Combine golden raisins and currants in a bowl; stir in rum. Allow to stand overnight.
  • Combine flaxmeal with hot water; stir until a slurry forms and set aside.
  • Stir together flour, xanthan gum, salt and spices. Make a well in the center of the flour mixture. Pour yeast, 1 teaspoon sugar, and half of milk into the well. Stir to combine, incorporating a little of the surrounding flour. Allow mixture to stand in a warm place for 10-15 minutes, or until foamy.
  • Cut 3/4 cup butter coarsely. Add butter and almond meal to flour mixture. Stir to combine, using a wooden spoon or hands. Add eggs, lemon rind, vanilla, remaining sugar and milk, and flax slurry. Combine well to make a dough. Add orange peel, almonds, raisins and currents. Knead into dough, adding a slight bit more flour, if needed, to keep dough from being too sticky.
  • Form dough into a ball. Allow to rest and rise in a warm place for 1 hour.
  • Preheat oven to 325°.
  • Knead dough to make smooth. Form into a rectangle about 12-inch long.
  • Place rectangle on a piece of parchment or a baking sheet coated lightly with cooking spray. Allow to rest and rise in a warm place for 15 minutes.
  • Bake at 325° for 40-45 minutes or until golden. Meanwhile melt remaining 1/4 cup butter. Brush bread with butter upon removing it from the oven. Dust liberally with powdered sugar.
  • Allow to cool completely.