Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery
Christmas, Cupcakes & Small Cakes

Baked ‘Stollen’ Doughnuts

First of all I thought it was only fair, and right, and proper, that doughnuts got a look in on this Christmas malarky.

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

Every other baked good seems to be able to get it’s tinsel on, but so far (please correct me if I am wrong) I have yet to see a festive doughnut . . . until now!

The flavours here are subtle – dried fruit, lemon zest and little nuggets of marzipan nestled in a simple cake.

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

I wanted to stay as true to an original Stollen as possible. It was tempting to throw in a little bit of spice – such as cinnamon, ground cloves, mixed spice etc – but none of the Stollen recipes I consulted used such things.

The cake itself is dense and almost doughy without being heavy at all. Almost like a fried doughnut, but without the crispy outer.

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

I added in some white teff flour as it seems to be one of the flours I reach for most at the moment (white teff is much milder in flavour than the brown version and therefore I feel it is more versatile), however if you don’t have any then buckwheat or sorghum would be great alternatives, or you could just use more rice flour (although I am not sure exactly how that would affect the texture). I would avoid any flour that is really strongly flavoured – like chickpea – the flavours are delicate and I always find that you need strong flavours to overpower the bean flour flavour that has a tendency to linger.

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

I love the fact that every mouthful is different and I think these are a great alternative to the bread based version.

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

If you don’t have a doughnut pan the batter would be equally as delicious baked in cupcake form – mini or otherwise!

Baked 'Stollen' Doughnuts {gluten free & dairy free} | The Pink Rose Bakery

Baked 'Stollen' Doughnuts

  • Servings: 6-8 doughnuts, depending on pan size
  • Print


  • 37ml rapeseed oil
  • 80g golden caster sugar
  • 50g brown rice flour
  • 20g white teff flour
  • 35g potato flour
  • 15g arrowroot
  • 3/4 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 1/8 tsp salt
  • pinch of baking soda
  • 3 tbsp unsweetened apple puree
  • 1 tsp vanilla extract
  • zest of 1/2 a small lemon
  • 62ml warm water
  • 20g dried cranberries
  • 20g raisins
  • 40g marzipan, cut into small pieces
  • powdered sugar fo dusting, optional


  1. Pre-heat the oven to 180 Celsius/160 fan/350 Fahrenheit. Grease a doughnut tin well (I like to use the spray oil).
  2. In a bowl combine the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda, making sure there aren’t any lumps.
  3. Add the oil, apple puree, vanilla, lemon zest and warm water and mix until it forms a batter.
  4. Stir in the cranberries, raisins and chopped marzipan.
  5. Fill each doughnut indentation approximately three quarters full with the batter.
  6. Bake for 15 minutes, approximately, until risen and golden brown. A skewer inserted in the the batter should come out clean.
  7. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Dust with powdered sugar if desired.
  9. Best eaten on the day of baking.  The doughnuts can also be eaten slightly warm.

© The Pink Rose Bakery 2015


4 thoughts on “Baked ‘Stollen’ Doughnuts”

  1. They sound lovely! I’m suffering from stollen-withdrawal; normally my sister makes me a GF one and sends it up to me by mail (stollen is her ‘thing’). This year, the Post Office for reasons best known to itself has taken SIX DAYS to get it to me. It was sent off frozen solid in the hopes of arriving as fresh as possible. Instead, it arrived covered in green fur :-(.


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