Gluten-free hazelnut stollen with buckwheat and figs

Gluten-free hazelnut stollen made with buckwheat flour, hazelnuts and skyr, with dried figs, orange and stollen spice. Yeast-free, sweetened with honey, for afternoon coffee and desserts.

At a glance

• Serves 12
• Prep time: 25 min
• Cooking time: 55 min
• Total time: 80 min
• Calories: 303 kcal per serving
• Protein: 7 g
• Fat: 17 g
• Carbs: 29 g

Ingredients

• 120g dried figs
• 1 orange
• 200g buckwheat flour
• 150g ground hazelnuts
• 50g potato starch
• 200g skyr
• 120g butter
• 2 eggs
• 80g honey
• 15g baking powder
• 2 tsp stollen spice
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · grater · rolling pin

1. Preheat the oven to 170 °C (150 °C fan) and line a baking tray with baking paper. Dice the figs, grate the orange zest and squeeze out the juice.
2. Mix the buckwheat flour, ground hazelnuts, potato starch, baking powder, stollen spice and salt.
3. Mix the skyr, 100 g of the butter, the eggs, honey, orange zest and 3 tbsp orange juice. Quickly knead in the flour mixture and the figs until the dough can be shaped.
4. With wet hands, shape a 25 cm long loaf, press it down lengthways with a rolling pin and fold one half over the other.
5. Bake the stollen for 50 to 55 minutes, until a wooden skewer comes out clean.
6. Melt the remaining butter and brush it over the warm stollen. Leave it to cool on the tray – it breaks easily while warm.

Good to know

Gluten-free stollen made with yeast often turns out dry. This one needs no yeast: skyr and ground hazelnuts keep the dough moist, and buckwheat adds a nutty flavour. It's in the oven within 25 minutes.

Swaps

Dried figs → dried apricots or raisins. Skyr → low-fat quark. Hazelnuts → almonds. Potato starch → cornflour.

Cooking tips

The dough is softer than a yeast dough. Shape it with wet hands directly on the tray, so you don't have to move it.

Storage

Wrapped in cling film, the stollen keeps for 1 week in the fridge, or 2 months sliced in the freezer.

Allergens

Contains hazelnuts, milk and egg; gluten-free if the baking powder and buckwheat flour are labelled gluten-free. Suitable for children and during pregnancy.

Frequently asked questions

Can you freeze hazelnut stollen?

Wrapped in cling film, the stollen keeps for 1 week in the fridge, or 2 months sliced in the freezer.

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