All Purpose Flour 4 cups (500g) + more for rolling
Aquafaba 4 Tablespoons (60ml)
Cornstarch 1 teaspoon (3g)
Vegetable Oil 1 Tablespoon (15ml)
Vegan Butter Soft 12 Tablespoons (170g)
Vanilla Extract 2 teaspoons (10ml)
Butter Vanilla Emulsion 1 teaspoon (5ml)
Lemon Zest 1 teaspoon *approx 1 small lemon
Orange Zest 2 teaspoons *approx 1 medium orange
Salt 1 teaspoon
Cardamon 1 teaspoon
Allspice 1 teaspoon
Cinnamon ¾ teaspoon
Candied Fruit Mix 1½ cups
Sliced Almonds ½ cup
Good Quality Rum OR Apple Juice ¾ cup (180ml)
For the Almond Paste Filling:
Good Quality Almond Paste 8oz (226g)
Aquafaba 6 Tablespoons (90ml) + more for brushing the dough
For the Glaze:
Confectioners Sugar 1 cup (120g)
Plant Milk 2 Tablespoons (30ml)
Extra candied fruit for garnish *optional
Instructions
Preferably overnight~ soak the fruits with the rum or apple juice
Combine the aquafaba, cornstarch and oil together in a small bowl & set aside
Whisk the yeast into the warm plant milk and give it a pinch of sugar, let stand 5-10 minutes to frothy~ this "proves" that your yeast is alive & you can use it
In a large mixing bowl (or in your electric mixer with the dough hook attachment) combine the flour, spices, zests, sugar, salt, softened vegan butter and the aquafaba mixture and mix by hand o(r on low speed of your electric mixer) to combine evenly
Continue mixing to develop the dough about 5 minutes on medium speed with your mixer or 10 minutes by hand.
If the dough is still too soft and will not come together to a pliable soft elastic dough, add more flour a tablespoon at a time.
Transfer the dough to a lightly oiled bowl and cover in a warm spot for about an hour or until almost doubled in size.
In the meantime smooth out the almond paste with the aquafaba to a spreadable paste~ reserve
Drain the fruits & discard the liquid, add this to the dough along with the sliced almonds and knead by hand on a lightly floured surface until all the fruits & nuts are incorporated
Roll the dough to a rectangle shape about the size of a half sheet pan (12" x 18")
Spread the almond paste mixture over the dough evenly then roll up jelly roll style lengthwise
Pinch the seam and then cut the dough into 18 equal portions
Grease a 9" x 13" pan and place the buns spaced about ½" apart
Cover and let rise in a warm spot for about an hour until they fluffy and puffy
Brush lightly with aquafaba
Preheat the oven to 350°F and bake for 40-45minutes, they will be golden browned and if you check the middle bun it will be soft & fluffy not raw dough
Remove from oven, cool just while you mix the confectioners sugar with the plant milk to a a pourable glaze, spread over the warm buns then sprinkle with the extra candied fruit & nuts *optional
Notes
Stollen Breakfast Buns will stay fresh wrapped loosely at room temperature for 3 days. Freeze for longer storage , up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/stollen-breakfast-buns/