Vegan Stollen

Instructions for the dough

• Oil a large bowl and set aside 2 tea towels.
• Combine milk, yeast and 1 tbs of sugar in a jug and set aside for 10 minutes.
• Place flour, cinnamon, salt, cardamom, nutmeg and zest in the bowl of a stand mixer fitted with the dough hook.
• Mix for 1 minute at a medium speed, then slowly add the yeast mixture and egg replacement mixture until incorporated.
• Finally, add the butter, and continue mixing for 7 minutes.
• Add the almonds, sultanas, mixed peel and cranberries and mix for 1 minute. If you've soaked the fruit in rum, drain before adding.
• Pour dough into the oiled bowl, cover with tea towels and leave in a warm place to proof for 1 hour.
• Make the marzipan.
• Preheat oven to approximately 175 degrees Celsius and set aside 2 baking trays.
• Turn dough onto a floured surface and divide into two.
• Roll out into long loaves with tapered edges, then place a log of marzipan slightly off centre in each one.
• Cover the marzipan using the wider side of each loaf (the side without the marzipan).
• Tuck the folded dough underneath each loaf, then place on prepared trays.
• Cover each one with a tea towel and leave to rest for 30 minutes.
• Brush each loaf with butter, then place into the oven.
• Bake in the oven for 45 minutes - 1 hour, until browned on top and springy to the touch.
• Remove from the oven and leave to cool for 30 minutes, then sprinkle generously with icing sugar.
• Enjoy hot or store in an airtight container until ready to eat.

Instructions for the marzipan

• While dough is resting, place almonds and icing sugar into a food processor and blend until fine crumbs form.
• Continue blending for approximately 5-10 minutes.
• Slowly add water, 1 tbs at a time, until mixture comes together to form a ball.
• Divide into two equal portions and roll into logs.