Vegan Stollen (German Christmas Bread)
This German Christmas recipe was first introduced to me last year by a video from Binging with Babish, and after that I just knew I had to try making my own vegan version this year! So yes, this recipe is definitely inspired by the one he made which was originally from The Daring Gourmet , and after looking at that one as well as quite a few others online I gave it a shot and am confident that this is a damn delicious veganised stollen. I hope you love it as much as I do!
250ml soy milk
500g all purpose flour
150g non dairy butter
3 tsp dry yeast
½ tsp mace or nutmeg
½ tsp cardamom
½ tsp cinnamon
70g granulated sugar
320g vegan marzipan
200g candied citrus peel (I used a recipe by The Daring Gourmet and used 3 oranges + 3 lemons for this but you can also use store bought)
100ml dark rum (can sub for fruit juice for a non-alcoholic alternative)
70g non dairy butter melted (brush over)
at least 0.5 - 1 cup of powdered sugar or more
Add your candied citrus peel, raisins and rum or fruit juice to an airtight container and shake to mix. Let soak in the fridge overnight. The day after, you can start making your stollen.
Start by warming your soy milk to body temperature, add the yeast and set aside. To a bowl mix the 400 grams of the flour, cinnamon, cardamom, nutmeg, granulated sugar and salt until well combined. Add the butter and the milk mixture and mix until well combined. Drain the soaked fruits and add to the mix. Gradually add more flour until you have a soft dough that isn’t super sticky, make sure not to add too much flour as that will make the stollen too hard and dry. I found that 500g flour was perfect for me but this might vary depending on how much moisture your dried fruit has soaked up. Once everything is combined, cover the dough and let it rest for a couple hours until nice and fluffy. Knock out the air and divide the dough in half. Divide your marzipan in half and roll it out into two logs about 27-28 cm long. Roll out each of the dough segments into a rectangle approximately 30x28cm long, and place the marzipan log in the middle of the log so that it reaches from one side to the other. Fold each of the edges of the stollen over the marzipan log and pinch the top and bottom edges closed on either side. Pat down along the marzipan so that it creates that characteristic stollen lump (It can be hard to explain this in words, so illustrations on how to do this can be found for example here https://www.daringgourmet.com/stollen-german-christmas-bread/ or take a look at Babish’s stollen recipe video for a tutorial https://www.youtube.com/watch?v=25Od-bcv6vM ).
Repeat this with the other marzipan log and dough until you’ve formed two stollens. Place on a baking tray lined with parchment paper and cover with a wet cloth or plastic wrap. Let it rest for 60 minutes while preheating the oven to 200 degrees Celsius. Bake the stollens in the middle of the oven at 30-40 minutes until golden brown. Remove and let rest for a few minutes before pricking each stollen all over with a toothpick. Melt 70g vegan butter and brush it over each stollen to to let the tiny holes you’ve just pricked into them soak it up, this is what makes them so delicious so just keep brushing it on! Then, give each stollen a generous drizzle of powdered sugar and rub it all over the surface. Let the stollens cool completely before giving them a final drizzle of powdered sugar. Wrap them in cling film and store in an airtight container and store in a cool and dark place. Gradually enjoy your stollens over the next few weeks, or freeze if you plan on keeping it for longer than a couple months.