This German stollen with dried fruits, almonds, and marzipan is so delicious! It’s the perfect treat for Advent and the Christmas festivities. My recipe is of course 100% vegan. No butter, milk, or eggs required.
Wow! I can’t believe it’s already December. Only two more weeks until Christmas. Or actually even less! So to embrace the Christmas season I made this German stollen that I wanted to share with you guys.
What is German Stollen?
For those of you who have never heard of German stollen. It’s a sweet yeast bread with candied lemon and orange peel and marzipan in the middle. It has been a German Christmas tradition for centuries. My grandma used to make the most delicious Christmas stollen. Unfortunately, I’ve never asked her for her recipe, but I always believed it was super complicated.
This year I tried to make a vegan stollen for the first time and it turned out to be so delicious!! And the recipe actually wasn’t complicated at all. Of course baking with yeast is always a bit more time-consuming as the dough needs to rise about two hours. But apart from that the recipe couldn’t be easier!
How to Make A Stollen:
All you have to do is combine the flour with melted margarine, soy milk, ground almonds, instant yeast, and the spices. I used cinnamon, ground ginger, allspice, and cardamom. So it’s a mixture of traditional Christmas spices. Form a ball out of the dough and let it rise for about two hours. So grab a cup of tea and a good book and let it enjoy some alone time in a warm place…
Once it’s ready gently fold in some candied orange and lemon peel as well as raisins and dried apricots. As a kid, I absolutely hated raisins and I spent quite some time picking them out of the stollen. But now as an adult I don’t mind them. I’m still not a huge fan and wouldn’t eat them just by themselves, but I really like them in the stollen.
The stollen is best served with some hot German mulled wine. Check out the recipe for the mulled wine.
I hope you like this recipe for German stollen or Christmas stollen how it’s also called.
Have a great week, everyone! Sina – xx
German Stollen with Marzipan
- 4 1/2 cups all-purpose flour
- one packet instant yeast
- 3/4 cup brown sugar
- 7.5 oz vegan margarine
- 1/4 cup soy milk (it should have room temperature)
- 2 tablespoons brown rum
- 1 pinch cardamom
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/3 cup ground almonds
- 2/3 cup raisins
- 1/3 cup candied lemon, chopped
- 1/3 cup candied orange, chopped
- 6 dried apricots, chopped
- 3.5 oz marzipan
- 1.7 oz margarine
- powdered sugar, to sprinkle
- In a small pot, melt the margarine over low heat and let it cool down for a bit.
- In the meantime, combine the flour, the dry yeast, the sugar, the milk, the rum, the ground almonds, and the spices in a mixing bowl. Add the melted margarine and knead all ingredients into a dough. Form a ball, cover it with plastic wrap, and let it rise at a warm place.
- When the dough is ready, gently gold in the dried apricots, the raisins and the candied lemon and oranges.
- Form the marzipan into a longish role. Roll the dough into a 9 by 13-inch rectangle. Place the marzipan in the middle of the rectangle and fold one side of the stollen over the marzipan.
- Preheat the oven to 350°F and bake for 45 minutes. Cover with aluminium foil if necessary (if it gets too brown).
- When the stollen is ready, melt the remaining margarine. Immediately coat the stollen with the melted margarine and sprinkle with powdered sugar.
- The stollen is best when you prepare it in advance and let it sit for about 1-2 weeks (it should be wrapped and stored at a cold place).