Vegan Stollen

cooking Time

1 hour

serves

preparation Time

3 hours

While you're likely to see glorious stollen loaves around Christmas time, I say it's ALWAYS a good time to bake sweet, rich bread. My Vegan Stollen is easy to make but does require a patience and care, but it's absolutely worth it and makes a fantastic, show-stopping treat.

This recipe is made up of a spiced loaf filled with dried fruit and almonds, and filled with a homemade marzipan. If marzipan isn't for you feel free to omit, though I'd encourage you to try my version which doesn't have any strong almond extract and adds a lovely texture.

It also make two loaves, so you can enjoy one at home and give the other as a Christmas gift!

Option: soak the dried fruit in rum or alcohol of choice overnight, then drain and add to the dough.

Ingredients for the dough

250ml soy milk, warm
7g instant yeast
1 tbs + 80g caster sugar
500g plain flour
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp nutmeg
10g lemon zest
2 tsp egg replacement powder mixed with 2 tbs water (or the equivalent of 2 eggs according to instructions)
100g vegan butter
30g slivered almonds,
100g sultanas
50g mixed peel
50g dried cranberries
Rum or alcohol of choice to soak the fruit, to taste (optional, I prefer without)
25g melted butter
Icing sugar, to taste

Ingredients for the marzipan

225g blanched almonds
110g icing sugar
40ml water, or more or less as needed
1/2-1 tsp almond or rosewater essence, optional (I prefer to omit this)
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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.

Vegan Stollen

Ingredients for the dough

Ingredients for the marzipan

Instructions for the dough

Instructions for the marzipan

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