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Vegan German Stollen

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  • Serves 8
  • Cooks in 60 mins (15m prep + 45m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

vegan stollen german

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, whisk together the flour, yeast, sugar, and salt.
  2. 2.Add the lukewarm non-dairy milk and softened vegan butter to the bowl, and mix until a shaggy dough forms.
  3. 3.Knead the dough on a floured surface for 5-10 minutes, until smooth and elastic.
  4. 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. 5.Punch down the dough and knead in the dried fruit, nuts, cinnamon, and nutmeg.
  6. 6.Form the dough into a long oval shape, then fold one side over the other to create a loaf shape.
  7. 7.Transfer the stollen to a greased baking sheet and let rise for another 30 minutes.
  8. 8.Preheat the oven to 350°F.
  9. 9.Bake the stollen for 40-45 minutes, until golden brown and cooked through.
  10. 10.Let the stollen cool completely, then dust with powdered sugar before serving.

lightbulb_outline Tips

  • chevron_rightFor a boozy twist, soak the dried fruit in rum or brandy overnight before adding to the dough.
  • chevron_rightLeftover stollen can be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months.