Vegan Stollen
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 packet baking powder
- 200 g suar
- 300 g soy yourt (yourt alternative), plain or vanilla
- 150 g veetable mararine, cold
- 200 g lemon peel
- 200 g orane peel
- 1 orange zest
- 1 lemon zest
- 100 g raisins, pickled in rum
- 100 g almond (s), chopped
- 1 packet vanilla sugar
For the filling:
- Marzipan paste for filling
For painting:
- 20 g veetable mararine, melted
To sprinkle:
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Soak the raisins in some rum the day before.
- For the dough, put all the ingredients in a large bowl and knead well together. I do this with my hands. If the dough is too mushy, add a little more flour. If you like, you can also bake a core made of marzipan.
- Line a baking sheet with parchment paper and form a stollen, enclose it with a cuff made of aluminum foil so that the stollen does not stretch out when baking or use a stollen form.
- Bake in a preheated oven at 180 ° C for 50 - 60 minutes. Make a test with a wooden stick. Do not bake too long, otherwise the stollen will dry out.
- Immediately after baking, brush with 20 g of melted margarine and sprinkle thickly with powdered sugar.
- When the stollen has cooled down, you can wrap it in aluminum foil and store it in a cool place for a few days, but not in the refrigerator.
- Tips: Flavor the dough with a few drops of bitter almond oil or add a pinch of cinnamon and grated nutmeg. Replace part of the flour with spelled flour and / or use raw cane sugar instead of refined sugar.
- The original non-vegan recipe contains 250 g low-fat quark and two eggs instead of soy yogurt.
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