A vegan stollen for connoisseurs!
Of course, a vegan stollen can even inspire ordinary sweet tooth, because in the taste he reaches 100% of the classic studs.
Just replace the butter with vegan margarine and off you go!
Ingredients for vegetarian stollen (for 1 large stollen):
700 g spelled flour
150 g of ground almonds
50 g whole hazelnuts
50 grams of walnuts
2 pk vanilla sugar
125 g powdered sugar
1 1/2 cubes of fresh yeast
200 g raisins
100 g of orange precipitate
100 g of citron
2 tbsp ginger syrup
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 tsp ground allspice
1 pinch of nutmeg
1 pinch of ground cloves
1 BIO lemon
200 ml almond milk
300 g vegan magarine
100 ml brown rum
1 pinch of salt
1 tbsp oil for greasing the baking tin
300 g magazines for brushing the stud
250 g of powdered sugar for rolling the lug
Required equipment for the vegan tunnel:
Stollen baking dish
Preparation of vegetarian stollen:
Pour raisins with rum and leave to soak for at least 3 hours (preferably over night). Wash lemon with hot water, peel zest from the skin and use the lemon otherwise. Carefully melt 300 g of margarine.
Heat almond milk to about 37 degrees (body temperature) and dissolve the yeast in it. Place in a warm place for 30 minutes until the yeast throws light bubbles in the almond milk.
In the meantime, mix flour, ground almonds, 125 g powdered sugar, vanilla sugar, the pinch of salt, the spices and the lemon zest well together. Add the ginger syrup, melted margarine and the yeast almond milk and stir well. Mix with the dough hook of the food processor for about 5 minutes to a smooth dough.
Cover the dough bowl with a clean dish towel and leave it in a warm (about 35 degrees) place for at least 1 hour. The volume of the dough must increase visibly.
In the meantime, preheat the oven to 220 degrees. Play the baking pan with enough fat.
Meal the work surface and pour the dough on it. Gently knead the hazelnuts, walnuts, candied orange peel, lemon zest and the soaked raisins under the dough with your hands.
Carefully fill the dough into the baking tin and let it rise again in a warm place until the dough has risen again. Bake in preheated oven at 170 degrees for about 45 minutes until the surface is light brown.
In the meantime, melt 300 g of margarine and spread the icing sugar on a large enough plate. Finished, brush warm lollies with liquid Magarine and roll it in the powdered sugar. Repeat this process until the margarine is used up.
Worth knowing about vegan stollen:
If you do not have an extra baking pan, you can also roll up the stollen and bake it on a standard baking sheet. However, the sheet should be laid out several times with baking paper, so that the lug is not under black at the long baking time and high temperature. If you have a silicone baking mat on hand, you can use it instead of the baking paper.
The pork dough is rolled out on the floured work surface to a rectangle of approx. 30 cm by 25 cm. The surface generously brushed with melted margarine. Then you fold it from both sides to half, so that a kind of double-folded form arises. If you fold the second page, it should lie halfway on the lug body, so that the typical stollen form arises. After baking proceed in the same way as with the stollen from the baking pan.
Here you will find many more recipe ideas from the Christmas bakery!
Enjoy the holidays …
- The perfect Christmas dinner – vegan, vegetarian, with meat or fish
The most beautiful Christmas cookies Recipes … … can be found in grandmother's old baking book or in dusty recipe books of the traditional old kitchen. The classics like rogues, cinnamon stars, fine gingerbread, …