Vegan Stollen

Ingredients

• 100 g raisins
• 50 g chopped almonds
• 50 g lemon zest (finely chopped)
• 50 g orange zest (finely chopped)
• 50 ml orange juice
• 4 drops rum flavoring
• 8 drops bitter almond flavoring
• 1 vanilla bean (pulp)
• 1 tsp lemon peel (unprocessed)
• 1 tsp orange peel (unprocessed)
• 1 cube yeast (42 g)
• 80 g whole cane sugar
• 130 ml almond drink (almond milk) (lukewarm)
• 500 g spelt flour type 1050
• 50 g marzipan core
• 320 g soft margarine (+ 1 tbsp for the tray)
• 1 pinch salt
• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 70 g powdered sugar from whole cane sugar (for dusting)

Instructions

1. 1.

   Mix raisins, almonds, lemon zest, orange zest, orange juice, rum flavoring, bitter almond flavoring, vanilla pulp, lemon peel and orange peel well for the fruit mixture. Cover with foil and let sit overnight in a warm place.

2. 2.

   Crush yeast and dissolve 50 g sugar in almond milk. Add 200 g flour and knead into a smooth dough using the dough hook of an electric hand mixer. Sprinkle this pre-ferment with flour, cover, and let rise in a warm place until the surface shows cracks (about 15 minutes). Mix the pre-ferment with remaining flour, chopped marzipan, 250 g soft margarine, salt and spices, knead into a smooth dough, then fold in the soaked fruit. Dust with flour and let rest covered for 1 hour.

3. 3.

   Butter a baking sheet. Roll the dough to twice the desired width and length. Shape small and larger bulges along the edges of the wide sides. Fold the two sides over each other so that the bulges lie side by side. Lightly shape the stollen (or place in a stollen mold) and let rise for about 15 minutes. Transfer to the baking sheet and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2‑3) for about 60 minutes. After roughly 10 minutes, brush with 40 g liquid margarine and sprinkle with a little sugar.

4. 4.

   Brush the finished stollen with remaining liquid margarine and let cool. Once cooled, dust with half of the powdered sugar and cover well to rest overnight. The next day remove excess sugar with a brush and spread some liquid margarine as desired. Dust with remaining powdered sugar and store covered.