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
| Prep Time | 25 minutes |
| Cook Time | 0 minutes |
| Passive Time | 45 minutes |
| Servings | servings |
- 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
Ingredients
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- 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).
That is awesome! It looks like ti came out great!
I love the holidays for learning about traditional baked sweets and treats in other cultures, it is always so intriguing to me! I have heard of Stollen before, but never made or had it because I don’t think I’ve ever seen a vegan version, but it looks absolutely perfect Sina. Mmm all the spices and fruity citrusy bits sound delicious to me, and of course a dusting of sugar “snow” never hurts :)
I’ve never had stollen before, but you had me at rum! This looks so festive!
I had to keep reading just to see what exactly stollen was! Looks delicious and I love how it ties back to something your Grandma use to make.
Ooooh, the perfect dessert and wine combo situation going on. Love how you tied in the German tradition here! Yum!
This is so festive! I’ve never had stollen before, but I really want to try it.
I used to love Stollen but haven’t had any since I’ve been vegan. Great recipe and I love your suggestion of eating it with mulled wine. Perfect!
Love that you made a vegan version of Stollen. I’m not a fan at all but know plenty of people who are so it’s great to have a vegan recipe for it on hand. I’ll take several liters of your Glühwein recipe though ;)
It’s been decades since I’ve had stollen, and to be honest, it wasn’t something I missed. But geez, your version looks AMAZING Sina. May need to try it at home.
I passed your recipe on to my mom—she was going to try to make a stollen! I am a total sucker for marzipan—I remember using it to make holly leaves and berries for yule logs when I was a kid and I’m pretty sure I ate more marzipan that we used for the decorations! I’m sure I would love your stollen!
I made this last night and we loved it!! despite the facts that I didn’t knead it enough and that the dough was a bit dry. It was wonderful, and the small amount of rum complemented the spices so well and made it taste so festive. Thank you!!!! ????????????