Gluten Free Stollen, German Christmas Cake

For the dough

• To prepare German Christmas stollen dough first put the dry ingredients in a mixing bowl and stir to combine.
• Whisk together the eggs and water and stir into the dry ingredients with the butter. Mix well to form a soft dough.
• Shape into a ball and put into an oiled bowl.
• Cover with oiled cling film and leave to rise in a warm place for about 1 hour.
• Line a baking tray with non-stick baking paper.

For the filling

• For the Christmas stollen filling mix together all the ingredients.
• Turn out the dough onto a floured surface and knead gently.
• Roll into a rectangle about 2.5 cm thick and 23 cm long.
• Brush the dough with melted butter and spread the filling down the centre.
• Fold the dough over from side to side over it and seal the seams.
• Place on the baking tray.
• Cover with oiled cling film and leave to rise in a warm place for about 30 minutes.
• Preheat the oven to 190°C (170° fan).
• Beat together the egg yolk and water and brush over the top of the loaf.
• Bake for 30-35 minutes until golden and cooked through.
• Sprinkle the grated cheese over the top before serving the German Christmas stollen.