Vegan Stollen

Ingredients for 1 servings:

• 500 g flour
• 1 packet of baking powder
• 200 g sugar
• 300 g soy yogurt (yogurt alternative), natural or vanilla
• 150 g vegetable margarine, cold
• 200 g candied lemon peel
• 200 g candied orange peel
• 1 orange zest
• 1 lemon zest
• 100 g raisins, soaked in rum
• 100 g almonds, chopped
• 1 packet of vanilla sugar
• Marzipan paste for filling
• 20 g vegetable margarine, melted
• powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

ready to eat immediately

It’s best to soak the raisins in a little rum the day before. For the dough, put all the ingredients in a large bowl and knead well. I do this by hand. If the dough is too mushy, add a little more flour. If you like, you can also bake in a marzipan core. Line a baking tray with baking paper and form a Stollen. Cover it with a sleeve of aluminum foil to prevent it from spreading during baking, or use a Stollen mold. Bake in a preheated oven at 180°C for 50-60 minutes. Test for doneness with a wooden skewer. Do not overbake, or the Stollen will become dry. Immediately after baking, brush with 20g of melted margarine and sprinkle thickly with powdered sugar. Once the Stollen has cooled, wrap it well in aluminum foil and store it in a cool place for a few days, but not in the refrigerator. Tips: Flavor the dough with a few drops of bitter almond oil or add a pinch of cinnamon and grated nutmeg. Replace some of the flour with spelt flour and/or use raw cane sugar instead of refined sugar. The original non-vegan recipe calls for 250g of low-fat quark and two eggs instead of soy yogurt.