German Christmas Stollen is a flavorful, moist, and delicious Fruit Bread Cake that’s easy to make vegan without eggs, dairy butter and milk! The perfect festive pound cake for Advent season and Christmas holidays!
Put the raisins, candied orange peel and candied lemon peel in a bowl. Pour the rum over them and mix everything well. Then let soak covered overnight.
Prepare the yeast dough
Warm the soy milk to lukewarm (approx. 95 °F, 35 °C). Add one tbsp of the sugar, crumble in the yeast and mix until the yeast has dissolved.
Put the flour in a bowl and form a well in the middle. Pour the yeast mixture into the well and cover with flour from the edges. Set aside for 15-20 minutes.
Then add almond flour, remaining sugar, salt, cinnamon, stollen spice mix, applesauce and vegan butter and knead for 5-8 minutes with the dough hook of a stand mixer (or with your hands). Lastly, add the soaked dried fruit mixture and optional bitter almond extract and mix briefly on a slow speed until incorporated.
Cover the dough and let it rise in a warm place for 1 hour. (Tip: If you want to bake the Stollen the next day, you can place the bowl in the refrigerator overnight afterward. The next day, take out the bowl 20 minutes before shaping the stollen).
Shape and bake the Stollen
Shape the dough into a Stollen (as shown in the recipe video or in the step-by-step pictures above). Then place on a baking sheet lined with parchment paper and let rise, covered, for another 30 minutes.
Preheat the oven to 392 °F (200 °C). Place the stollen in the hot oven and bake for 10 minutes. Then reduce the heat to 320 °F (160 °C) and bake for another approx. 45 minutes (if it gets too dark during baking, cover loosely with parchment paper).
Melt the vegan butter and brush the baked Stollen with it while it is still hot. Allow to cool completely, then dust with powdered sugar.
Spices: You can create your own stollen spice mix as you like.
Dried fruit: Instead of raisins, candied orange and lemon peel, you can also use other finely chopped dried fruit such as figs, dates, apricots, cranberries or plums.
Marzipan: Optionally, you can form marzipan paste into a flat long bar and incorporate it in step 5 as a filling.
Baking pan: if you have a Stollen baking mold, feel free to use it.
Stollen bites: You can also make stollen bites with this recipe. For 50-60 pieces, the baking time is about 15-20 minutes at 392 °F (200 °C).
Tip: The Stollen tastes best after 1-2 weeks. Please read the storage instructions at the in the blog post above to ensure it is stored properly and does not dry out.
The nutritional information doesn't include powdered sugar.
More information about the recipe is also mentioned in the blog post above!