Classic gluten-free brownies
Show all


The aroma of candid fruits and spices in the kitchen, customs of greeting arriving guests and children running around are especially pleasant at Christmastime.

To feel a true spirit of Christmas and New Year, let’s bake a traditional German fruitcake with candid orange and nuts – an orange stollen.

Ingredients makes 3

  • 500g Flour
  • 100g Sugar
  • 10g Salt
  • 125g full-fat milk
  • 25g Fresh yeast
  • 165g whole eggs (about 2-4eggs)
  • 250g softened unsalted butter
  • 40g walnuts chopped
  • 60g almonds roasted and chopped
  • 150g raisins
  • 100g candied orange+100ml rum
  • Zest from one lemon
  • 20ml Cointreau or rum
  • 5-teaspoon ground cinnamon
  • 100g clarified butter for finish

  1. Bring a saucepan of water to the boil, add the raisins, and candied orange. Simmer for 3 minutes, then strain. Spoon the raisins and candied orange into jar and pour over the dark rum. Seal and leave to marinate for at least 24 hours. Stone in the fridge for up to 3 months.
  2. Sift together the flour, sugar and salt into the mixer bowl fitted with a dough hook.
  3. Warm the milk in a saucepan until it reaches 30-34Cº, then mix in the yeast.
  4. Add the eggs, yeast and milk to the flour mixture. Beat together for 10-12 minutes until the mixture is elastic and comes away from the sides of the bowl. Add the butter to the mixture and continue to beat until the mixture comes away from the sides again.
  5. Add the nuts, fruits, Cointreau or rum, cinnamon and mix until dispersed within the dough. Leave the mixture to prove for about 1½ hours.
  6. Knock back the dough, and then divide into 3 equal pieces. Knock back each piece, shape into a ball and roll out into 20x12cm rectangle on a lightly floured surface. Form a loaf-like shape.
  7. Place each loaf on a tray and leave in warm place to prove for about 35-40 minutes, or until it has doubled in size.
  8. Preheat the oven to 200Cº. Bake for 35-40 minutes, then leave to cool for 10 minutes. Use a pastry brush to generously coat each stolen with clarified butter. Leave to set, then dust with icing sugar.


Leave a Reply

Your email address will not be published. Required fields are marked *