Wicklewood’s Gluten Free Stollen

• ounces gluten, free flour blend17
• sachet dried yeast↗1
• ounce butter, melted↗1
• fluid ounces warm milk10 -12
• ounce caster sugar↗1
• ounces mixed dried fruit6
• teaspoon mixed spice1
• ounces marzipan6
• ounces icing sugar↗4
• tablespoon lemon juice↗1
• ounce flaked almonds, toasted↗1

Step-by-step instructions

1. 1

   Preheat oven to 200°C.

2. 2

   In a large bowl, mix together the flour and the yeast.

3. 3

   Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.

4. 4

   Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.

5. 5

   Lightly roll the dough into a rectangle.

6. 6

   Roll the marzipan into a sausage shape and lay it down the middle of the dough.

7. 7

   Roll the dough around it and squeeze the ends to neaten the shape.

8. 8

   Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.

9. 9

   Bake for about 20-25 minutes until golden brown, Allow to cool slightly.

10. 10

    Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.

11. 11

    Decorate with the toasted flaked almonds.