vegan stollen

Stollen has an incredibly interesting history. I read a bunch about it on Wikipedia, I’m not going to do a whole write up here because I like keeping these intros short so you can just get to the recipe.

Let us just say it’s just a delicious, spicy, boozy, cake bread. Please also be aware you need to soak your fruit overnight minimum so start early.

What you’ll need:

90 g                        sultanas (yellow raisins)

90 g                        raisins

100 g                     preserved ginger (chopped smallish)

80 g                        slivered almonds

100 ml                  Grand Marnier (or any other sort of orange liqueur)

90 g                        plant milk of your choice (room temp)

90 g                        vegan butter, melted

60 g                        aquafaba (chickpea brine)

50 g                        white sugar

10 g or 1 pckt     yeast

1 tsp                      vanilla essence

580 g                     cake flour

1 tsp                      fine salt

1                              orange, zested and juiced

1 tsp                      ground ginger

½ tsp                     cardamom

½ tsp                     nutmeg

± 300g                   marzipan or thick almond paste (I used almond paste because I prefer it)

For the sugar coating:

50 g                        melted vegan butter or margarine

70 g                        white sugar

½ tsp                     ground ginger

120 g                     icing sugar

How to do it:

  1. In a bowl or something you can cover tightly (I used a clean Tupperware), mix the currants, raisins, ginger, almonds and Grand Marnier. Leave this in the fridge overnight or 9 hours minimum.
  2. When your fruit is soaked start the bread.
  3. In the bowl of a stand mixer fixed with a dough hook, place the milk, melted butter, aquafaba, sugar, vanilla, and yeast. Leave for 5-10 minutes (depending on room temp) until the yeast is a little frothy and activated.
  4. Add all the dry ingredients, orange zest, orange juice and spices, start mixing on slow until it comes together.  Then mix on medium/high speed until a rough dough is formed. About 5-8 minutes.
  5. Take the dough out and place on a clean countertop, knead by hand for 5-10 minutes in dough is soft. Roll into a boule and place back in the mixing bowl with a little olive oil rubbed around the bowl. Cover with clingwrap and let rise for an hour.
  6. Drain the soaked fruit on a paper towel. You don’t want to add too much extra liquid to the dough.
  7. Punch down your dough and add the fruit. Knead with a dough hook on slow until the fruit is distributed. About 5-8 minutes, if the dough becomes really wet then add tsp of flour at a time until it’s the right consistency.
  8. Place dough on a clean countertop and knead with your hands until the dough has incorporated all the fruit and nuts properly.
  9. Divide the dough in half and stretch it into a thick rectangle 15-20 cm long.
  10. Take your marzipan or almond paste and roll two ropes about 4 cm in diameter, cut them a little shorter than the rectangle length.
  11. Place in the middle of each rectangle, fold the top and bottom of the dough over the end of the rope. Then fold in the sides and pinch together, turnover and make sure it’s tucked in tight. This should form a smallish oblong loaf. Repeat with the second piece of dough and place both on a baking tray lined with baking paper.
  12. Cover the tray with clingwrap and leave to rise in a warm spot for 1 hour. Preheat your oven to 180°C midway through rising.
  13. Bake your loaves at 180 for 35-40 minutes. You want it to be a light golden brown.
  14. When baked remove the loaves from the oven and leave on the baking tray to cool for a bit, midway while cooling while the loaves are still a bit warm, brush them with the melted butter.
  15. Mix the ginger and sugar and sprinkle over the brushed loaves until covered evenly, don’t forget the sides! Now leave to cool fully.
  16. When cool, sift the icing sugar all over the loaves. You want the sides and top to have a nice thick layer of icing sugar.
  17. This will keep about a week covered.

As always, thank you so much for visiting! If you try this recipe out tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Also don’t be shy to like and subscribe ❤

If you’d like to try out some of my other treats how about these:

I hope you are all having an incredible festive season!

Love and health to all of you

xx

N

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