German Stollen (Vegan)

Name: German Stollen (Vegan)
Ingredients: 50 g fresh yeast; 100 g light brown sugar; 250 ml soymilk; 4 1/4 cups whole wheat flour; 1 pinch ground nutmeg; 1 pinch ground cloves; 1 pinch salt; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup margarine (vegan); 1/2 cup almonds, finely chopped; 1 cup raisins; 3/4 currants; 1 cup mixed peel, chopped; 225 g marzipan; olive oil, for finishing; icing sugar, for dusting

17 ingredients

8 steps

Ingredients

50 g fresh yeast
100 g light brown sugar
250 ml soymilk
4 1/4 cups whole wheat flour
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup margarine (vegan)
1/2 cup almonds, finely chopped
1 cup raisins
3/4 currants
1 cup mixed peel, chopped
225 g marzipan
olive oil, for finishing
icing sugar, for dusting

Directions

1

Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
2

Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
3

Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
4

Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
5

Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
6

Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
7

Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
8

While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.