Vegan Stollen with almonds and marzipan

Vegan Stollen
Share on facebook
Share on pinterest
Share on twitter

Stollen is a fruit bread with nuts, spices and dried fruit, coated with icing sugar. Traditionally, a German bread eaten during the Christmas season. This is my plant based version of that classic, it’s an easy to make fruit and nut bread with marzipan which goes so well with a coffee any time of year.

Cover dried fruit with orange juice in a bowl and allow to soak.

Gently warm 180ml orange juice for a few mins in a pan to only Luke warm, then add the yeast and leave to activate for 10-15 mins, it will start to froth.

Put the flour in a bowl. Stir in the yeast and orange juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1hr.

Chop the marzipan into small pieces and add to the dough.

Add the spices to the dough.

Drain the fruit and add to the dough along with the nuts.

Fold everything together and then turn the dough out onto a lightly floured work surface and knead until everything it well mixed.

Shape the dough into a small loaf shape and put it on a baking tray lined with baking parchment. Cover with a some more non stick parchment paper and leave to prove somewhere warm for about an 1 hr or until it has risen by about a quarter. Pre-heat the oven to 180C/160C fan/gas 4.

Bake the stollen along with a metal metal tray of water on the bottom shelf, to allow the oven to steam and bake for 40-50 mins or until golden brown and firm to the touch. Check after 25 mins as all ovens are different and adjust the heat if it is browning too quickly. The tray of water allows the oven to steam and help the read to continue to rise

Heat oven to 180C/160C fan/gas 4. Bake the stollen with a metal metal tray of water on the bottom shelf, to allow the oven to steam and bake for 40-50 mins more until golden brown and firm to the touch. Check after 25 mins as all ovens are different.

Melt a tablespoon of vegan butter in a pan.

Remove the stollen from the oven and brush all over with the melted vegan butter.

Dust with icing sugar and leave to cool completely before slicing.

Vegan Stollen
Print Recipe
5 from 1 vote

Vegan Stollen with marzipan and almonds

Stollen is a fruit bread with nuts, spices and dried fruit, coated with icing sugar. Traditionally, a German bread eaten during the Christmas season. This is my plant based version of that classic, it's an easy to make fruit and nut bread with marzipan which goes so well with a coffee any time of year.
Prep Time10 mins
Cook Time45 mins
proving time2 hrs
Total Time2 hrs 55 mins
Course: cake
Cuisine: German
Servings: 10 people
Calories: 225kcal

Ingredients

  • 125 g mixed dried fruit with peel
  • 180 ml orange juice – plus a bit extra to soak the dried fruit
  • 250 gm plain flour
  • 7 g dried yeast
  • 40 gm blanched almonds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp ground cloves
  • 120 gm marzipan
  • 1 tbsp vegan butter
  • 1 tbsp icing sugar

Method

  • Cover dried fruit with orange juice in a bowl and allow to soak.
  • Gently warm 180ml orange juice for a few mins in a pan to only Luke warm, then add the yeast and leave to activate for 10-15 mins, it will start to froth.
  • Put the flour in a bowl. Stir in the yeast and orange juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1hr.
  • Chop the marzipan into small pieces and add to the dough.
  • Add the spices to the dough.
  • Drain the fruit and add the dried fruit to the dough along with the nuts.
  • Fold everything together and then turn the dough out onto a lightly floured work surface and knead until everything it well mixed.
  • Shape the dough into a loaf shape and put it on a baking tray lined with baking parchment. Cover with a some more non stick parchment paper and leave to prove somewhere warm for about an 1 hr or until it has risen by about a quarter. Now Pre-heat the oven to 180C/160C fan/gas 4.
  • Bake the stollen along with a metal metal tray of water on the bottom shelf, to allow the oven to steam and bake for 40-50 mins or until golden brown and firm to the touch. Check after 25 mins as all ovens are different and adjust the heat if it is browning too quickly.
  • Melt a tablespoon of vegan butter in a pan.
  • Remove the stollen from the oven and brush all over with the melted vegan butter.
  • Dust with icing sugar and leave to cool completely before slicing.

Nutrition

Calories: 225kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 213mg | Fiber: 3g | Sugar: 13g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top