The best part of eating a German Stollen is that creamy bite of almond paste in the center
And because I always want more of the things I love
I decided to make almond cream stuffed Stollen Cream Horns
It’s the same Stollen dough only rather than forming it into the traditional Stollen loaf,
For a perfect shell to stuff with that creamy almond filling!
It’s the perfect Stollen for one!
Even though you will probably eat two! Or three!
What better way to dress up your holiday table this year than with this whimsical spin on a classic!
Of course if you want to stick to the tradition
Notes for Success & Substitutions:
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!
The only almond paste I will use in my recipes is from OliveNation *loosely sponsored
Today OliveNation has provided not only the highest quality almond paste for this recipe, but they also provided the candied fruits too!
Alternatively you can use a combination of raisins, currants, and even dates if you are not a big fan of candied fruits
Another 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 straight up almond paste
OliveNation has extended a 20% off discount for all of you, so if you have your eye on anything, not just the ingredients I used here
Don’t forget the Stollen Breakfast Buns and the Traditional Stollen Loaf too!
- For the Stollen Dough:
- Plant Milk *I am using Soy Milk ½ cup (118ml)
- Dry Yeast ½ Tablespoon
- Sugar ¼ cup (50g)
- All Purpose Flour 2 cups (250g)
- Aquafaba 2 Tablespoons (30ml)
- Cornstarch ½ teaspoon (1½g)
- Vegetable Oil ½ Tablespoon (7ml)
- Vegan Butter Soft 6 Tablespoons (85g)
- Vanilla Extract 1 teaspoons (5ml)
- Lemon Zest ½ teaspoon *approx ½ small lemon
- Orange Zest ½ teaspoon *approx ½ medium orange
- Salt ½ teaspoon
- Cardamon ½ teaspoon
- Allspice ½ teaspoon
- Cinnamon ¼ teaspoon
- Candied Fruit Mix ¾ cups
- Sliced Almonds ¼ cup
- Good Quality Rum OR Apple Juice ⅓ cup
- For the Almond Paste Filling:
- Good Quality Almond Paste 8 oz (226g)
- ¼ Buttercream Recipe
- 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.
- 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 on a lightly floured surface to less than ¼" thick, this will be about 12" x 18" (the size of a half sheet pan)
- With pastry cutter, cut strips about ½" thick then wrap each strip around a lightly sprayed metal baking horn *see video tutorial
- Lay each horn on a parchment lined sheet pan spaced 1" apart and then set them aside in a warm humid spot to rise again to fluffy~ about 1 hour
- Preheat the oven to 350°F once the dough has risen, brush them with aquafaba, then sprinkle with granulated sugar and bake for approximately 25-30minutes
- Meanwhile prepare the buttercream recipe as per the instructions on that recipe post and mix it with the softened almond paste for a creamy almond cream filling
- Once the stollen horns are completely cooled, remove the metal baking horns and fill each one with the almond cream
- Dip the ends in sliced toasted almonds and drizzle with chocolate *optional
Stollen Cream Horns will stay fresh at room temperature for up to 3 days!
Like any yeast pastry, it will start to go stale before it will go "bad" but that's not a problem because they will not last long!
Refrigerate for longer storage up to 5 days!