Summary

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

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Instructions

1. Soak the raisins in some rum the day before.
2. 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.
3. 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.
4. 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.
5. Immediately after baking, brush with 20 g of melted margarine and sprinkle thickly with powdered sugar.
6. 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.
7. 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.
8. The original non-vegan recipe contains 250 g low-fat quark and two eggs instead of soy yogurt.