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–+ servings
German Stollen 3 Ways

German Stollen 3 Ways

The recipe listed below is for the Stollen Loaves ONLY~ the recipe will make 3 loaves For the variations on the breakfast buns & the almond cream horns recipes be sure to click through to those separate recipes
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 3 loaves

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

Vegan Butter Emulsion is a great addition to recipes that traditionally rely on butter for max flavor! Click here for OliveNation Vegan Butter Emulsion
Storage I always thought Stollen gets better as it sits so to prepare this bread a day ahead of time is a nice idea. It will stay fresh wrapped for up to 1 week
For longer storage, freeze the baked breads, wrapped airtight for up to 1 month
Tried this recipe?Let us know how it was!