When you are in love with German Stollen at Christmas time
You have to keep a good thing going with German Stollen 3 Ways!
The base recipe for Stollen Dough is one from my bakery days, completely veganized so now everyone can enjoy this rich buttery bread
Loaded up with almond paste, fruits & spice!
So if you are someone who wants to stick to the traditional way of making German Stollen the recipe below will make 3 loaves!
For the more adventurous folk, you must try the Stollen Breakfast Buns!
Stollen meets Cinnamon Bun in this unique way to serve Stollen for breakfast!
CLICK HERE FOR STOLLEN BREAKFAST BUNS
Last but definitely now least it’s Almond Cream Horns for dessert!
These turned out to be my all time favorite way to make Stollen!
CLICK HERE FOR STOLLEN ALMOND CREAM HORNS
You can of course cut this recipe in half or even into thirds
But I will have to warn you that is a mistake since you are going to finish one whole loaf before you can blink your eyes!
Not to mention giving a Stollen as a gift during the holiday season is such a beautiful way to share some vegan baking love with those you love!
So the recipe for Stollen Dough listed below will make all three variations or a triple batch of one variety!
Be sure to click through to each recipe link for the complete instructions on how to prepare the filling for each separate pastry!
CLICK HERE FOR TRADITIONAL GERMAN STOLLEN
Notes for Success & Substitutions:
Vegan Butter Emulsion is a great addition to recipes that traditionally rely on butter for max flavor!
Click here for OliveNation Vegan Butter Emulsion
Traditionally Stollen is made with fruits that have been soaked overnight in rum
I did not do that for mine since I have several friends and family that do not like alcohol
By soaking my fruits in apple juice this problem is solved!
However if you want to stick to the authentic recipe be sure to use a good quality spiced rum!
Not a big fan of candied fruits?
Use a combination of raisins, currants, and even dates or dried cherries!
Hot topic for debate is whether to use almond paste or marzipan inside the loaf.
In my bakery we used marzipan which is merely almond paste that has more sugar added to it to make it creamier and more pliable
Nowadays since I am cutting down on my sugar intake, I prefer to use my homemade recipe for straight up almond paste
WATCH HOW TO MAKE ALL 3 STOLLEN VARIATIONS!
German Stollen 3 Ways
Ingredients
For the Stollen Dough:
- 1 cup Plant Milk 240ml
- 1½ Tbs Dry Yeast
- ½ cup Sugar 100g
- 4 cups All Purpose Flour 500g
- 4 Tbs Aquafaba 60ml
- 1 teaspoon Cornstarch 3g
- 1 Tbs Vegetable Oil 15ml
- 12 Tbs Vegan Butter Soft 170g
- 2 teaspoon Vanilla Extract 10ml
- 1 teaspoon Butter Vanilla Emulsion *see notes 5ml
- 1 teaspoon Lemon Zest
- 2 teaspoon Orange Zest
- 1 teaspoon Salt
- 1 teaspoon Cardamon
- 1 teaspoon Allspice
- ¾ teaspoon Cinnamon
- 1½ cups Candied Fruit Mix
- ½ cup Sliced Almonds
- ¾ cup Good Quality Rum OR Apple Juice 180ml
For the Almond Paste Filling:
- Good Quality Almond Paste 1 lb 454g
For the Glazing of the finished breads:
- 4 Tbs Vegan Butter 60ml
- 1 cup Confectioners Sugar 120g
- Aquafaba for brushing the dough
Instructions
- Preferably overnight~ soak the fruits with the rum or apple juice
- Combine the aquafaba, cornstarch & 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 & the aquafaba mixture & mix by hand or 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 & will not come together to a pliable soft elastic dough, add more flour one tablespoon at a time.
- Transfer the dough to a lightly oiled bowl & cover in a warm spot for about an hour or until almost doubled in size.
- Drain the fruits & discard the liquid, add this to the dough along with the sliced almonds & knead by hand on a lightly floured surface until all the fruits & nuts are incorporated
- Divide the dough into 3 equal parts for 3 loaves (OR if you are making the other variations, click through to those recipes now)
- Divide the almond paste into 3 equal parts & roll each one into a log about 8 inches long (2" thick log)
- Roll each piece of dough into a rectangle or football shape & place the log of almond paste lengthwise not quite center but off to one side of the dough *see video tutorial
- Fold the dough over the almond paste log & press to seal the dough over each fold.
- Repeat with the other 2 pieces of dough & almond paste logs
- Transfer the Stollen Loaves to a parchment lined sheet pan & set in a warm humid spot to rise again
- Preheat the oven to 350°F once the dough has risen, brush them with aquafaba, then bake for approximately 30-40minutes. The breads will be a nice golden brown
- Remove from the oven and with a skewer or toothpick poke holes in the breads then brush generously with the melted vegan butter
- Sprinkle a good amount of confectioners sugar over the warm breads with butter
- Cool, serve or wrap well only when cooled to COLD.
Video
Notes
Is there a way to make this gluten free? This looks amazing and I would love to try it but I have celiacs.
Hi! While I am not a GF baker, I have been told by many that my recipes work great with a 1:1 GF blend, however that has been for cakes & cookies
Whereas BREAD is different because it relies on the gluten in the recipe for basically everything!
It would be worth a try, but I would definitely do a small recipe first! (and probably leave out the fruits since that can get $$ if the recipe doesn’t turn out right on the first try!)