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About our vegan stollen recipe
Plant based perfection. Cinnamon, nutmeg, ginger and currants - does anything taste more Christmassy than this? Using vegan butter and plant milk, enjoy vegan festive bakes without having to sacrifice taste or texture.
For the best stollen, try to make 2-3 weeks in advance so it has time to mature in flavour on the run up to Christmas. Be sure to store in baking parchment in an airtight container at room temperature - dust with Billington's golden icing sugar when serving.
What is marzipan?
Marzipan is a confectionary treat consisting of sugar, honey and ground almonds - it does have an aquired taste but adds a depth of nutty flavour and can be shaped easily making it a popular ingredient to pull out of the pantry at Christmas time. You'll find marzipan tucked inside this easy vegan stollen, leaving you with pieces running through the centre within each slice.
Dreaming of a plant based Christmas? Our vegan recipes are totally irresistable (if we do say so ourselves), why not try our Citrus Gingerbread Cookies by Benjamina Ebuehi.
Method
Step 1:
Peaheat your oven to 180ºc/ gas mark 4/350ºf.
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).
Step 3:
Combine the flour, yeast, sugar, milk, rum, ground almonds and spices in a mixing bowl.
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.
Step 5:
When the dough is ready gently fold in the chopped dried apricots, raisins and candied peel.
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).Step 7:
Bake in your preheated oven for 45 minutes or until golden brown.
Step 8:
When the Stollen is cooled sprinkle with the icing sugar. Wrapped in baking parchment and keep in an air tight container.
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
- 480g Allinson's Strong White Bread Flour
For the Middle
- 110g Golden marzipan
For the Decoration
- 1 tbsp Billington's golden icing sugar
- 1 tbsp Billington's golden icing sugar
Recipe Reviews
I made this recipe and it was tasty. I added more marzipan to the middle because I LOVE marzipan.
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
- 480g Allinson's Strong White Bread Flour
For the Middle
- 110g Golden marzipan
For the Decoration
- 1 tbsp Billington's golden icing sugar
- 1 tbsp Billington's golden icing sugar