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This German Stollen treat originally symbolized baby Jesus in swaddling clothes, German miners renamed it stollen, meaning 'entrance to a mine' as it reminded them of the tunnel entrance. This is a vegan version of a traditional dish. Ensure the marzipan used is vegan before buying. Prep. Time doesn't include time to let the dough rise.
- 50 g fresh yeast
- 100 g light brown sugar
- 250 ml soymilk
- 4 1⁄4 cups whole wheat flour
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup margarine (vegan)
- 1⁄2 cup almonds, finely chopped
- 1 cup raisins
- 3⁄4 currants
- 1 cup mixed peel, chopped
- 225 g marzipan
- olive oil, for finishing
- icing sugar, for dusting
- Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
- Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
- Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
- Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
- Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
- Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
- Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
- While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.