This classic of German cuisine gets a vegan makeover! Skip to the recipe.
I discovered Stollen when I was living in Germany. I lived in Dresden, a small city in eastern Germany, renown for its stollen and where every second Sunday of advent the Dresden Stollen Fest (Party) takes place. I highly recommend it, if you have the opportunity to go, Dresden’s Christmas Market is one of the oldest, founded in 1434! I don’t know right now, but a couple of years ago, there weren’t many vegan options available.
So, as for the recipe, it tastes just as the original. It takes time but the results are marvelous. If you never tried it, you have to know that it is very humid, it is not like some Panettone that are dry inside. According to Wikipedia: “Stollen is a cake-like fruit bread “. It is very rich in calories, so don’t believe that because it is vegan it will be healthy.
As a tip I would like to tell you that while it is easier with a standing mixer, we always made stollen by hand and it turns out great. It is messy but totally doable!
Give this recipe a try and I promise you won’t be disappointed.
- 7 oz of raisins
- 1.75 oz of chopped almonds
- 1.75 oz of candied orange peel (homemade or store-bought)
- 1.75 oz of candied lemon peel (homemade or store-bought)
- 1/5 cup of rum
- 1 vanilla bean
- 1 tablespoon zest of lemon peel
- 1 tablespoon zest of orange peel
- 2 cups of pastry flour
- 1 block of fresh yeast (or 1 package of dry yeast)
- 1/4 cup of almond milk
- 1.75 oz of almond flour
- 2 tablespoons of chickpea flour + 6 tablespoons of water (mixed)
- 8.75 oz of soft coconut oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of powdered pepper
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 1.75 oz of liquid coconut oil
- 1.75 oz of sugar
- 5.25 oz of powder sugar
- Typically it is stored in a tin in cold not humid place.
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