John Myers
Ingredients for 1 servings:
- 100 g almond(s), coarsely chopped
- 250 g sultanas
- 200 ml plant milk (plant drink)
- ¾ bottle of rum flavoring
- 145 g margarine
- 2 tbsp lemon peel
- 600 g flour
- 1 pack of candied lemon peel
- 1 point candied orange peel
- 1 packet of fresh yeast
- 3 tbsp apple, finely grated
- 2 tbsp sugar
- 1 pinch of salt
- 200 ml plant milk (plant drink)
- 200 g liquid margarine for spreading
- ½ pack of powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
makes about 9 – 12 pieces
Heat the first six ingredients together in a saucepan until the margarine is liquid. Let it rest for a few hours until the sultanas have absorbed as much liquid as possible. Then knead in the flour, candied lemon peel, candied orange peel, fresh yeast, apple, sugar, salt, and plant-based milk and let it rest for at least 1 hour, until the dough has doubled in size. Form the dough into approximately 9-12 fist-sized balls and place them on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 30-35 minutes on the middle shelf. As soon as the stollen comes out of the oven, brush with liquid margarine and dust with icing sugar. Repeat this process once more. I recommend storing the mini stollen at room temperature. They will keep for at least a week.
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