Festive Stollen (gluten-free)

Wash the raisins and soak them in sweet wine for a few hours. Squeeze out the excess liquid, then mix the raisins with the candied peel and chopped nuts. You can use two tablespoons of the drained wine in the dough.

The dough preparation is simple, especially if you use a bread maker or a powerful stand mixer. Crumble the yeast into the liquids (lukewarm milk, the remaining wine, melted butter, and egg) and add the dry ingredients. You can mix the spices (grated lemon zest and ground nutmeg) with the flour beforehand to distribute them evenly in the dough. Do not forget the salt. Adjust the dough consistency only after several minutes (7–10), as the flours in the mix need some time to absorb the liquid. Then fold in the prepared mixture of raisins, candied peel, and nuts. The recipe uses a minimal amount of fruit, but you can increase it by up to 50%, depending on how rich you want the stollen to be.

Do not let the dough rise in the bread maker; instead, turn it out onto the work surface. Let it rest for about 5 minutes, then shape it right away. The dough is rather soft (and the baked stollen will be moister) and, thanks to the sweet fruit, also a bit sticky. With greased hands, form either a classic stollen shape (as shown in the picture) or fill a loaf tin. You can also divide the dough into small muffin tins.

Let the stollen rise in a warm place (for example, in a slightly warmed oven). Before baking, you can brush the surface with a beaten egg. If you plan to coat the stollen in sugar, do not brush it with egg; instead, once baked, brush it with melted butter and roll it in granulated sugar. The powdered sugar with vanilla will then adhere well.

If you bake the stollen from 250 g of NOMIX, it will weigh about 800 g; bake it at 170 °C for about 35 minutes. Small buns in a muffin tin need only about 15 minutes.

Bake the stollen fresh, as you would a brioche or sweet braided bread, not many days in advance.