Vegan Poppy Seed Stollen

Summary

Ingredients

For the dough:

• 500 g spelled flour
• 1 cube yeast
• 175 ml soy milk (soy drink)
• 50 grams sugar
• 100 g mararine or Alsan (soft - room temperature)
• 1 teaspoon, heaped soy flour
• water
• 1 pinch (s) salt

For the filling:

• 320 g poppy seeds, round
• 300 ml soy drink, chocolate flavor
• 150 grams sugar
• 80 g mararine or alsan
• 150 g raisins
• 2 teaspoons cinnamon
• 1 pinch (s) salt

Also:

• Margarine or alsan, melt
• powdered sugar

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Instructions

1. Heat the soy mixture with the sugar in a saucepan on the stove until it is lukewarm. Crumble in the yeast and dissolve.
2. Put the soy flour in a cup and stir with enough water until it is creamy until it has about the consistency of ketchup.
3. Put the flour, salt and alsan in a bowl. Add the soy cream and the lukewarm yeast milk. Knead everything into a smooth yeast dough. If it is too dry, just add a small dash of soy milk. Cover and let the dough rise in a warm place for about 1 hour.
4. In the meantime, bring the soy chocolate drink with margarine, cinnamon and sugar to the boil. Pour in the poppy seeds, turn off the stove and let it soak for about 10 minutes while stirring. Remove from the stove and fold in the raisins. Let cool down.
5. Preheat the oven to 180 degrees top and bottom heat. Line the baking sheet with parchment paper.
6. After the resting time, knead the dough again and roll it out into a rectangle on a floured work surface. Put the cooled poppy seed mixture on top, distribute it and roll up the dough.
7. Place the stollen on the baking sheet lined with baking paper and bake on the middle rack for 40-50 minutes. Chopstick test is helpful to see whether the stud is ready or needs a short time.
8. Immediately coat the hot Stollen with melted margarine and dust with powdered sugar or vanilla sugar.