Vegan Christmas Stollen

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 1 cube of fresh yeast
• 1 tsp, heaped sugar
• 100 ml almond milk (almond drink), lukewarm
• 350 g wheat flour type 405
• 200 g margarine, e.g. Alsan
• 50 g sugar
• 25 g marzipan
• 1 pinch of salt
• 1 pinch of cinnamon
• 50 ml almond milk (almond drink), room temperature
• 370 g raisins
• 50 g candied orange peel
• 50 g candied lemon peel
• 150 g almonds, chopped
• 100 ml rum
• 200 g marzipan
• 200 g margarine, e.g. Alsan
• 150 g powdered sugar
• 1 packet of vanilla sugar, as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 22 days 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 22 days 2 hours 30 minutes

simple marzipan stollen without soy

The day before, soak the raisins, candied orange peel, candied lemon peel, and chopped almonds in rum in a closed container. In a larger mixing bowl, knead all the ingredients for the starter, cover with a tea towel, and let it rest in a warm place for 30 minutes. Then mix in the remaining dough ingredients and knead everything thoroughly for about 10 minutes. Remove the soaked raisins, chopped almonds, and citrus mixture from the rum. Spread the dough out on a work surface and carefully work in the soaked ingredients until everything is well blended. Return the dough to the mixing bowl and let it rest in a warm place for another 30 minutes. Then turn the dough out onto a work surface, flatten it slightly, and form a slightly elongated oval. Use your hands to press an oblong hollow into the center. Roll the marzipan into a sausage shape and place it in the dough. Fold one of the longer sides of the dough over the dough to cover the marzipan. Shape into a stollen and place on a baking sheet lined with baking paper. Cover with a tea towel and let rest for another 10 minutes. During this time, preheat the oven to 180°C. Bake the stollen for about an hour, until it is nicely browned. While the stollen is still hot, remove any burnt raisins that may be sticking out of the dough and spread with melted margarine. Sprinkle with vanilla sugar and dust thoroughly with several dustings of sifted icing sugar. To store the completely cooled stollen, wrap it tightly in aluminum foil and let it rest for about three weeks. This will allow the stollen to develop its full flavor. Before cutting, sprinkle the stollen again lightly with icing sugar.