Stollen Loaf

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What is it like?

- Filled with festive flavors

- Easy to adapt to your taste (fill with current, raisins, cranberries, nuts or chocolate!)

Stollen loaf bread dairy free classic recipe
 

Recipe

This bread is delightfully festive. It is rich and tender—similar to brioche but packed with dried fruit, brushed with butter, and covered in a dusting of powdered/icing sugar. It is sure to make a wonderful addition to any holiday dinner.

Dry
2 cups plus 2 tbsp (294g) Steve’s GF Bread Flour Blend (Authentic Foods brand)
2 1/2 tbsp (30g) sugar
1/2 tsp (3g) salt
1 1/8 tsp (3g) instant yeast
1 tsp mixed spice or pumpkin spice (see note)

Wet
3/4 cup (180g) warm water
1/3 cup (45g) Earth Balance Buttery Spread, melted
3 tbsp (40g) olive oil
2 eggs, large

1 cup dried fruit

To finish
2 tsp butter, melted
1-2 tbsp powdered/icing sugar, to dust


Directions:

  1. Combine the dry ingredients (flour, sugar, salt, yeast) in the bowl of the standing mixture.

  2. In a separate bowl, whisk together the wet ingredients (water, butter, olive oil, and eggs).

  3. Add the wet ingredients to the dry and mix using the paddle attachment. Once the flour is incorporated, mix on medium-high speed for 2-3 minutes.

  4. Mix in the dried fruit ingredients until incorporated. Pour into a greased bread pan (8 x 4 inches works well, or about 20 X 10 cm). A larger pan is fine too, as stollen is often wider and flatter.

  5. Cover with a sheet of plastic wrap that has been sprayed with oil so it does not stick to the dough. Place in a warm place until doubled in size, about 1 to 1 1/2 hours. It will feel full of air and slightly “spongy” when it is done proofing.

  6. While the dough rises, preheat oven to 350F/180C. Bake for 45-60 minutes, or until quite browned on top. Allow to cool completely 1-2 hours (see note). Enjoy warm and topped with butter.


Notes:

  • The mixed spice (or pumpkin spice) makes the loaf slightly darker but gives it a wonderful flavor. Recommended!

  • Bake time: bake time for bread can be little tricky. If your loaf ends up being gummy once it has completely cooked, that means it was under baked (or ingredients were not measured properly).

  • Cooling time: If you slice into the loaf when it is warm, it will be a little gummy. The texture 1-2 hours later, once it is cool, is excellent. And it is even better the next day. 

  • Dried fruit: I used an equal mix of 1/4 cup each: currents, cranberries, walnuts, chocolate chips and 2 slices of orange peel.