
Vegan German Stollen
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- Serves 8
- Cooks in 60 mins (15m prep + 45m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
vegan stollen german
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2.Add the lukewarm non-dairy milk and softened vegan butter to the bowl, and mix until a shaggy dough forms.
- 3.Knead the dough on a floured surface for 5-10 minutes, until smooth and elastic.
- 4.Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled in size.
- 5.Punch down the dough and knead in the dried fruit, nuts, cinnamon, and nutmeg.
- 6.Form the dough into a long oval shape, then fold one side over the other to create a loaf shape.
- 7.Transfer the stollen to a greased baking sheet and let rise for another 30 minutes.
- 8.Preheat the oven to 350°F.
- 9.Bake the stollen for 40-45 minutes, until golden brown and cooked through.
- 10.Let the stollen cool completely, then dust with powdered sugar before serving.
lightbulb_outline Tips
- For a boozy twist, soak the dried fruit in rum or brandy overnight before adding to the dough.
- Leftover stollen can be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months.