Vegan Stollen



Vegan Stollen
Recipe type: Cakes, Biscuits & Slices
  • ⅔ cup lukewarm non-dairy milk
  • 2 teaspoon caster sugar + extra ⅓ cup
  • 2 teaspoon dried yeast
  • 3 cups plain flour
  • ½ teaspoon mixed spice
  • 100gram non-dairy butter or margarine, melted
  • 3 tablespoons aquafaba (or your substitute for 1 egg), lightly beaten
  • 1 teaspoon vanilla essence
  • ½ cup raisins
  • ½ cup currants
  • ¼ cup mixed peel
  • ½ cup slivered almonds
  • Icing sugar to dust
  1. Combine milk, sugar & yeast in a jug & leave stand for 10 minutes, until frothy
  2. Sift flour & spice into a large mixing bowl & stir in extra caster sugar (1/3 cup). Make a well in the centre
  3. Add milk mixture, butter, aquafaba & vanilla essence & use a wooden spoon to combine
  4. Gather dough together with your hands & turn onto a lightly floured surface. Knead for 10 minutes until the dough is smooth & elastic. Place in a lightly oiled bowl, cover with cling wrap & set aside somewhere warm for an hour or until it has doubled in size
  5. Preheat oven to 180°C or 160°C if you have a fan forced oven
  6. Line a baking tray with baking paper. Turn the dough onto a lightly floured bench & press out to about 2cm thick. Sprinkle with fruit & almonds & knead to briefly combine
  7. Divide dough in half. Use a rolling pin to roll each dough portion out to an oval shape about 28cm x 18cm
  8. Starting at long side & roll into a log shape. Place on baking tray. Repeat for second one. Leave plenty of room between rolls
  9. Bake for 30 minutes or until golden brown
  10. Transfer to a wire rack & allow to cool completely. Dust with icing sugar
Dough needs to rise for 1 hour

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