German Stollen Bread (Gluten Free)
This German Stollen Bread is bursting with warm spices and dried fruit making it the perfect breakfast or afternoon snack. Top with cottage cheese or mascarpone cheese for an even more delicious treat.
This post is in partnership with my friends at Green Valley Creamery. Thank you for supporting the companies that help make The Well Essentials possible.
All around the world one of the foods that is enjoyed by many different cultures is some variety of baked bread filled with dried fruit and Germany is no different. In Germany around the holidays you will most likely find Stollen, which is a kind of colorful fruit bread that goes back as far as 1545 where it was baked throughout the advent season.
Today there are many varieties of stollen that are enjoyed throughout Germany, but for this recipe I opted for a traditional stollen bread that is filled with a variety of dried fruit, seasoned with warm cinnamon and cardamon spices, and then topped with a generous sprinkling of powdered sugar after baking.
While often stollen will be served with marzipan cheese, I found when researching various stollen recipes that cottage cheese can also be used both in the baking of the stollen and served on top.
Since I absolutely love cottage cheese, and Green Valley Creamery. recently came out with a new organic lactose free option I figured that this would be the perfect recipe to try out their new cottage cheese. The result was absolutely delicious, and I loved how the Green Valley Creamery cottage cheese balanced out the sweet notes of the stollen, making it perfect for breakfast or for an afternoon snack.
While baking gluten free breads can sometimes be tricky, I found that this stollen overall was pretty simple to make. The most difficult part that I always find in gluten free bread making is that the dough usually will be wet and sticky, which can make it difficult to handle. To help make the process of shaping the dough a little easier always make sure to wet your hands well (which will keep the dough from sticking to your hands) and use a spatula to help move the dough into the shape you prefer.
For this recipe I ended up making two medium size loaves, but you could make one large loaf or four small loaves depending on what your needs are. Just make sure to adjust the baking time if you choose to make one large loaf or four smaller loafs. The smaller the loaf the quicker the baking time will be, and vice versa for a larger loaf.
Regardless of the size you choose to go with, the result with be absolutely delicious, and a great option for your holiday breakfast or dessert table.
German Stollen Bread (Gluten Free)
1/2 cup butter
1/2 cup cane sugar
2 1/2 cups gluten free flour (I used Bob’s Red Mill All-Purpose Flour)
1/4 cup almond flour
2 tablespoons dry active yeast
1 tablespoon arrowroot powder
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup cottage cheese
2 teaspoons vanilla
Grated rind of 1 lemon
1/2 cup chopped dried apricots
1/4 cup chopped dried cherries
1/4 cup golden raisins
1/4 cup powdered sugar for sprinkling the cake after
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl cream together butter and sugar.
In a separate mixing bowl combine the flour, almond flour, baking powder, arrowroot powder, cardamom, and salt and whisk to remove any clumps.
Add dry ingredients to butter and sugar and mix until well combined.
Next, add the cottage cheese, eggs, and vanilla and mix until a soft dough forms.
Toss the fruit with the dough and mix until evenly distributed.
The dough will be sticky, using a spatula form the dough into somewhat of a ball in the mixing bowl and then cover will a towel to allow it to rise to 90 minutes.
Once dough has risen, divide the dough in half (or into quarters for mini loafs) and place onto a baking sheet covered in parchment.
Carefully place the shaped stollen on the prepared baking sheet into an oval loaf.
Bake the stollen for about 30 minutes or until the tops are slightly browned and they are cooked through.
Remove the stollen from the oven, and place them on a baking rack to cool completely.
Once cooled sprinkle with confectioners' sugar until the stollen is heavily covered.
Serve sliced and enjoy!