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Vegan Stollen

2 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

About the bake

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. 

215Total Time
130Prep Time
45Bake Time
12Serves
A little effort

Method

  1. Step 1:

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

  2. Step 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. Step 3:

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

  4. Step 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. Step 5:

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

  6. Step 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. Step 7:

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

  8. Step 8:

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

  9. Step 9:

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

Ingredients

  • For the Stollen

    • 480g Allinson's Strong White Bread Flour
    • 7g Allinson's dried yeast
    • 280g Billington's Unrefined Dark Muscovado Sugar
    • 200g Vegan butter
    • 160ml Soya milk
    • 2 tbsp Dark rum
    • 1 tsp Cinnamon
    • 1 tsp Ground ginger
    • 1 tsp Mixed spice
    • 70g Almonds
    • 90g Raisins
    • 90g Candied peel
    • 6 Dried apricots
  • For the Middle

    • 110g Golden marzipan
  • For the Decoration

    • 1 tbsp Billington's golden icing sugar

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