Stollen Cream Horns
The best part of a German Stollen is the creamy bite of marzipan in the center and because I always want more of the things I love I decided to make almond cream stuffed Stollen Cream Horns
Ingredients
For the Stollen Dough:
- ½ cup Plant Milk 118ml
- 1½ Tbs Dry Yeast
- ¼ cup Sugar 50g
- 2 cup All Purpose Flour 250g
- 2 Tbs Aquafaba 30ml
- ½ teaspoon Cornstarch 1½g
- ½ Tbs Vegetable Oil 7ml
- 6 Tbs Vegan Butter Soft 85g
- 1 teaspoon Vanilla Extract 5ml
- ½ teaspoon Lemon Zest
- ½ teaspoon Orange Zest
- ½ teaspoon Salt
- ½ teaspoon Cardamon
- ½ teaspoon Allspice
- ¼ teaspoon Cinnamon
- ¾ cup Candied Fruit Mix
- ¼ cup Sliced Almonds ¼ cup
- ⅓ cup Good Quality Rum OR Apple Juice
For the Almond Paste Filling:
- 8 ounces Almond Paste 226g
- ¼ Recipe Buttercream
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 & 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
- 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 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 & bake for approximately 25-30 minutes
- Meanwhile prepare the buttercream recipe as per the instructions on that recipe post & 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 & fill each one with the almond cream
- Dip the ends in sliced toasted almonds & drizzle with chocolate *optional
Video
Notes
Traditionally Stollen is made with fruits that have been soaked overnight in rum
Although 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! Alternatively you can use a combination of raisins, currants, and even dates if you are not a big fan of candied fruits Homemade Almond Paste is so easy to make and less expensive too! Storage The great thing about these cream horns is that they don't need to be refrigerated & will stay fresh at room temperature for up to 3 days! Like any yeast pastry theywill 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!
Although 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! Alternatively you can use a combination of raisins, currants, and even dates if you are not a big fan of candied fruits Homemade Almond Paste is so easy to make and less expensive too! Storage The great thing about these cream horns is that they don't need to be refrigerated & will stay fresh at room temperature for up to 3 days! Like any yeast pastry theywill 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!
Tried this recipe?Let us know how it was!