Vegan Christmas Stollen without raisins

Ingredients for 1 servings:

• 1 kg flour
• ½ liter soy milk (soy drink) (soy rice drink)
• 200 g sugar
• 2 packets of dry yeast
• 10 g salt
• 450 g vegetable margarine
• 1 tsp, heaped cinnamon
• 1 tsp, sautéed cardamom
• 1 tsp, leveled mace
• 5 carnations
• 1 ½ ml bitter almond flavoring
• 1 tsp, sautéed ginger, freshly grated
• 650 g dried fruit, e.g. figs, plums, dates, apricots…
• 30 g ginger, candied
• 150 g orange(s), candied
• 150 g lemon(s), candied
• 25 g orange peel, candied
• 25 g lemon peel, candied
• 150 g almond sticks
• 1 dashes lemon juice
• e.g. margarine
• 1 packet of vanilla sugar
• 5 tsp, heaped cane sugar
• 40 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

A simplified Christmas Stollen for vegans. Mix the flour, sugar, yeast, and salt in a very large bowl. Gradually add the soy rice drink and knead everything into a dough. Cover the dough and let it rise in the oven at 40°C for at least 30 minutes. Gently heat the margarine until it melts, then mix it with the cinnamon, cardamom, mace, cloves, almond flavoring, and grated ginger. Knead the dough thoroughly and then knead in the margarine mixture. Let it rise again for at least 30 minutes. Meanwhile, dice the dried fruit and candied fruit. Knead the dough thoroughly and mix in the diced fruit. Let the dough rise again for another 30 minutes. Grease the tins, knead the risen dough one last time, and then fill the tins. Bake at 180°C (top/bottom heat), covered with baking paper, for 40 minutes. Then bake uncovered for a further 10 minutes. (There are special Christmas Stollen covers available if you want to preserve the typical Christmas Stollen shape.) Test with a skewer whether the Stollen is cooked. Remove from the molds and spread the top with margarine. Mix the cane sugar with the vanilla sugar and sprinkle over the warm cake. Once it has cooled slightly, sprinkle with powdered sugar. Cover and let cool completely to prevent it from drying out. If you prefer a sweeter finish, you can cover the entire surface of the Stollen with cane sugar and powdered sugar and then wrap the Stollen in cling film.