The traditional Christmas stollen also tastes nice and juicy in the vegan version.
Just try the recipe once.
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In the cold season, especially around the Christmas holidays, many people in Germany like to eat Christmas stollen.
You can prepare the popular pastry according to a traditional recipe or do you already know the best quark stollen recipe without raisins?
However, people who follow a vegan diet do not have to do without juicy Christmas stollen.
Attached you will find the vegan Christmas stollen recipe.
Juicy Christmas Stollen: Which ingredients you need for the vegan recipe
Preparation time: | 5 minutes + overnight soaking time |
|---|---|
Preparation time: | 20 minutes + 105-110 minutes rest time + approx. 55 minutes baking time |
Servings: | for approx. 18 slices |
Dried fruit mix:
150 grams of raisins
75 g orange peel
75 g lemon peel
50 ml rum (or orange juice)
yeast dough:
80 ml unsweetened soy milk (or other plant-based milk)
75 g raw cane sugar (or other sugar)
21 g fresh yeast (½ cube or 1 pack dry yeast, 7 g)
450 g wheat flour type 405 or spelled flour type 630 (or gluten-free flour)
50 g ground almonds (or other ground nuts)
1 pinch of salt
1 tsp ground cinnamon
1 tsp Christmas Stollen spice mix (made from 1 pinch each of cardamom, cloves, ginger, nutmeg, vanilla)
60 g apple puree (or soy quark)
140 g soft vegan butter
1 vial (2ml) bitter almond baking flavor (optional)
For spreading and dusting:
2-3 tbsp vegan butter
1-2 tbsp powdered sugar
If you are not vegan, you can of course also use cow's milk, quark and butter for baking.
If your Christmas stollen has become a bit dry over time, you can get it nice and juicy again with a few tips.
How to bake the vegan Christmas stollen
Dried fruit mix:
Put the raisins, orange peel and lemon peel in a bowl.
Pour in the rum and mix well.
Then cover and leave to soak overnight.
yeast dough:
Heat the soy milk to lukewarm (32-35 degrees Celsius).
Add 1 tbsp sugar, crumble in the yeast and stir until dissolved.
Place the flour in a bowl and form a well.
Pour in the yeast mixture and cover the edges with flour.
Set aside and let rest for 15-20 minutes.
Then add the ground almonds, remaining sugar, salt, cinnamon, spice mixture, apple pulp and vegan butter and knead everything for five to eight minutes with the dough hook of a food processor (or with your hands).
Finally add the soaked dried fruit mixture (and optional bitter almond baking flavor) and knead briefly on a slow speed.
Cover the dough and let it rise in a warm place for 60 minutes.
(If you don't want to bake the stollen until the next day, you can put the bowl in the fridge overnight.
Form and bake the stollen:
Form the dough into a stollen, place on a baking tray lined with baking paper and leave covered for another 30 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat (180 degrees Celsius fan oven).
Then put in the preheated oven and bake for ten minutes.
Then reduce the heat to 160 degrees Celsius (convection oven 140 degrees Celsius) and bake for another 45 minutes (should the stollen get too dark, cover loosely with baking paper).
Spread and dust:
Melt the vegan butter.
Remove the stollen from the oven and brush with the butter while it is still hot.
Then let cool completely and dust with icing sugar
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This and many other delicious recipes, such as the exotic zebra cheesecake, can be found in the cookbook "Vegan Food Love - Favorite Recipes for Every Day" (promotional link) by Bianca Zapatka:
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"Vegan Food Love - Favorite Recipes for Every Day" by Bianca Zapatka.
© Becker Joest Volk Verlag
Vegan recipes to fall in love with
ISBN 978-3-95453-273-5, EUR 30.00 (D), EUR 30.90 (A)
approx. 240 pages, format 21 × 27 cm, approx. 90 photos, with many step-by-step photos, bound
Text and photography: Bianca Zapatka
Released September 23, 2022
Tip: You can also serve the vegan Christmas stollen with vegan eggnog.
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