German Stollen (Vegan)

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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