Hi Friends 🙂
It’s a super gloomy and dark day today. We are expecting for another 20 cm of snow. It’s been fun shoveling for the past one week, can’t wait for tonight and come tomorrow morning! – said no one ever lol
Last week I made Stollen, German fruity bread, almost like fruit cake, but of course, veganized.
Just like Yule Log, I also try to make it my tradition to serve Stollen for the holidays 😀 I just love it when December is here, I get to bake a lot for sure, and have excuse for it, beside “am fat” 😛
Sadly, I forgot to take any pics for the Stollen, although as previous food posts, I again made video instead, but stupidly forgotten to take at least a picture for final result lol. So excuse the rather blah picture, please do check the video instead 🙂
Here is the recipe should you like to give this version a try. Please add flavoring as you wish, such as rhum or vanilla extract, and also, you can add ginger, cardamom for more tense flavor. If you like other dried fruits, lemon or orange would be awesome too, and you can omit cashew if you like. So basically, whatever you want to add 😛
– 212 g vegan margarine (15 tbsp), melted, set aside to cool
– 1 c lukewarm nut milk mixed with 1/2 tbsp sugar and 2 1/4 tsp active dry yeast, set aside to bloom
– 4 1/2 c flour mixed with 1/2 c coconut palm sugar, 1/4 c white sugar, 1/2 tsp each cinnamon, nutmeg, allspice powder
– Mix in wet ingredients to dry ingredients, knead. Let rest an H
– Knead in chopped dried apricots, raisins, cashew, almonds
– Roll flat, place a rope of eggless marzipan, fold one side to another of the dough
– Bake at preheated 350 F, covered for 45 mins, take off cover, bake for another 10 mins
– Brush hot bread with vegan margarine as soon as it’s done, then sprinkle generously with icing sugar
Stollen is always better when it’s been matured for a couple of days before slicing. I know some mature theirs 2 weeks advance. But of course, that’s when you have rhum in it 😉
And please, coat the hot greased Stollen with super duper generous icing sugar. I like to coat them a couple of times during a couple of days sitting.
So, there you go, vegan style German Stollen 🙂 Hope you enjoyed reading and watching the vid as much as I enjoyed sharing it 😀
See you tomorrow again!
Stollen
Ingredients
- 212 g vegan margarine 15 tbsp, melted
- 1 c lukewarm nut milk mixed with 1/2 tbsp sugar and 2 1/4 tsp active dry yeast
- 4 1/2 c flour mixed with 1/2 c coconut palm sugar 1/4 c white sugar, 1/2 tsp each cinnamon, nutmeg, allspice powder
- dried apricots raisins, cashew, almonds
- Marzipan
- extra vegan margarine
- icing sugar
Instructions
- Let cool margarine
- Let bloom yeast
- Mix in wet ingredients to dry ingredients, knead. Let rest an H
- Knead in chopped dried apricots, raisins, cashew, almonds
- Roll flat, place a rope of eggless marzipan, fold one side to another of the dough
- Bake at preheated 350 F, covered for 45 mins, take off cover, bake for another 10 mins
- Brush hot bread with vegan margarine as soon as it’s done, then sprinkle generously with icing sugar
