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Vegan Stollen

  • Total Time

    2h 15m
    • Prep Time

      1h 30m
    • Bake Time

      45m
  • Serves

    12

  • Skill Level

    Intermediate
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
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In this recipe, we show you how to make vegan stollen. This recipe uses vegan butter as a substitute so you can still enjoy the same festive treats as everyone else! For the best stollen, make 2-3 weeks in advance as it matures with flavour over time. Store in baking parchment in an airtight container at room temperature. 

Method

  1. Peaheat your oven to 180ºc/ gas mark 4/350ºf.

  2. Melt the butter in the microwave and set aside. (Increments of 15 seconds is usually best in the microwave, this will stop you from accidentally burning it).

  3. Combine the flour, yeast, sugar, milk, rum, ground almonds and spices in a mixing bowl.

  4. Add the melted butter to form a dough. Cover with a damp cloth and place in a warm area to rise until it has doubled in size. This will roughly take 40-60 minutes in a warm room.

  5. When the dough is ready gently fold in the chopped dried apricots, raisins and candied peel.

  6. Set the dough to one side and start to form your marzipan into a long sausage shape. 

    Using your stollen dough you set to one side, roll the dough into a 9x13" rectangle. Place the marzipan into the middle of the rectangle and fold the stollen dough over to seal it (A bit like a giant sausage roll). 

  7. Bake in your preheated oven for 45 minutes or until golden brown.

  8. When the Stollen is cooled sprinkle with the icing sugar. Wrapped in baking parchment and keep in an air tight container.

  9. New to vegan baking? Check out our vegan substitutes video which will help you for your next bake.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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