Vegan Christmas Stollen

Ingredients for 1 servings:

• 50 g raisins
• 50 g almonds, chopped
• 50 g candied lemon, finely chopped
• 50 g candied orange peel, finely chopped
• 5 cl rum
• 4 drops of bitter almond oil
• 1 vanilla pod(s), including the pulp
• 1 tsp lemon zest
• 1 tsp orange zest
• 500 g flour
• 1 packet of dry yeast or 1 cube of fresh yeast
• 50 g sugar
• 200 ml coconut milk
• 50 g marzipan paste
• 125 g margarine, vegan
• ½ tsp salt
• Flour for the work surface
• possibly margarine, vegan, for the tray
• 200 g margarine, vegan, melted for brushing
• 125 g icing sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 days 2 hours 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 days 4 hours 45 minutes

vegan, simply not too sweet, wonderfully airy, delicious Christmas Stollen

Mix all of the filling ingredients together well and let it rest overnight. The next day, mix the yeast in a bowl with 1 teaspoon of sugar and 3-4 tablespoons of lukewarm coconut milk, then sprinkle with a little flour. Cover the bowl with a tea towel and let it rise in a warm place for about 15 minutes, until the yeast starts to bubble. Chop or chop the marzipan and add it to the pre-dough with the remaining coconut milk, 125g soft margarine, the remaining sugar, the remaining flour, and the salt. Knead the dough by hand or with a machine until it is smooth and supple. If the dough is too firm or soft, you can add a little more almond milk, water, or flour. Cover the bowl with the tea towel and let it rest in a warm place for about 1 hour, until the dough has roughly doubled in size. Roll out the dough on a floured surface to a thickness of 2-3 cm and spread the filling on top. Fold the dough over the dough and knead vigorously for about 5-10 minutes to ensure the filling is evenly distributed throughout the dough. Place the dough back in the bowl, cover, and let it rise in a warm place for about 1 hour. Then roll the dough out lengthwise and, using a wooden spoon, fold it over itself to form the typical Stollen shape. Grease a baking tray or line it with baking paper and place the Stollen on top. Cover and let it rest for another 20-30 minutes. Preheat the oven to about 180°C (top/bottom heat) or 160°C (fan-assisted). Bake the Stollen for about 60 minutes. After the first 20 minutes, brush the Stollen with melted margarine, then continue baking and brush the Stollen again after another 20 minutes. After about 60 minutes of baking, brush the finished Stollen with the remaining melted margarine – do the skewer test – and let it cool on a wire rack or wire rack. Then dust the stollen with half of the powdered sugar. Place the stollen in a bag and let it sit overnight. To serve, remove it from the bag and sprinkle with the remaining powdered sugar.