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.
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
MetricImperial
For the Stollen
480gAllinson's Strong White Bread Flour
7gAllinson's dried yeast
280gBillington's Unrefined Dark Muscovado Sugar
200gVegan butter
160mlSoya milk
2 tbspDark rum
1 tspCinnamon
1 tspGround ginger
1 tspMixed spice
70gAlmonds
90gRaisins
90gCandied peel
6Dried apricots
For the Middle
110gGolden marzipan
For the Decoration
1 tbspBillington'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.
I have attempted this receipt twice on both occasions it has been as hard as a rock could be used as a weapon. The recipe is completely wrong you cannot have all those dried ingredients with such little liquid. Sadly this recipe is published in vegan living Xmas edition someone needs to let them know. I have wasted good ingredients on a rubbish recipe stupidly twice,the 2nd time I added more liquid but it still didn’t work. ________________________________________________ Hello,
Thank you for your feedback on our recipe. This recipe has been looked at and the liquid volume adjusted. Apologies for any inconvenience, hopefully you will enjoy making this again. Happy Baking!