Christmas is coming, and Stollen is a favourite German sweet pastry. A recipe dating back hundreds of years, it’s essentially sweetened yeasted bread with dried fruit, spices and a layer of marzipan.
I love it, because I don’t like overly sweet things, and I love to flavour sweetness with spices such as nutmeg and cinnamon. Keenly aware that sugar is justifiably getting a very bad rap these days, so I thought I’d try coconut sugar, which some vegan nutritionists are giving the thumbs up to. It’s relatively unprocessed, and therefore retains some nutrients, and it has a nice caramel flavour which works well in this recipe. it is also less sweet than sugar, so if you want to use cane sugar reduce the quantity by about one third. The marzipan is sugary anyway ….
- 50gms. of finely chopped candied peel
- 140 gms.driedfruit :raisins – sultanas- currants
- 60 gms. chopped nuts (I used walnuts)
- zest and juice of 1 large unwaxed lemon
- 40-60ml. brandy or rum (optional): or 40ml. orange juice
- 7gms. dried quick acting yeast
- 350gms. strong white bread flour
- 2tsps. mixed spice
- 1/2 tsp. grated nutmeg
- 2 tsps. ground cinnamon+extra for dusting
- 60 gms. vegan cooking margarine – melted
- 1level tbs. ground linseed + 3 tbs. water
- 125ml. plant milk (I used Oat Milk)
- 40 gms. coconut sugar (+ extra for dusting)
- 2tsps. almond extract
- 250gms. marzipan
- a dash of olive oil -for greasing
- Add the lemon juice and the brandy/rum (if using) or orange juice to a pan and warm gently for a few minutes.
- Place the dried fruit and the lemon zest in a bowl.
- Pour the warmed liquid over the fruit and stir to mix. Set aside.
- Warm the milk in a pan, until just warm.
- Place the sugar in a jug.
- Pour the warmed milk over the sugar and then sprinkle the dried yeast over the milk.
- Leave the yeast for 10 minutes or until foaming.
- Mix the ground linseed with 3 tbs. water.Leave for 10 mins.
- In a large bowl, place the flour, the spices, the salt, the almond extract, the ground linseed and add the melted margarine. Stir to combine.
- Add the yeasty milk and stir in.
- Using your hands, bring the dough together, and knead for 10 minutes or so, until the dough is soft and elastic.
- Place the dough in a bowl, cover and leave in a warm place for 1 hour – the dough should double in size.
- Tip the dough onto a floured surface and then add the dried fruit with the liquid.
- This will be quite sticky. Only add more flour if absolutely necessary. Knead and fold the fruit and chopped nuts into the dough.
- Using your fingertips, push the dough into a flattened oval shape (see pics.)
- Roll out the marzipan so it’s a smaller rectangle than the fruited dough.
- Place the marzipan over the dough and then roll the dough gently, making sure the ends are tucked in.
- Pinch the edge of the dough so it is sealed.
- Slide the roll on to a lightly greased baking tray, cover with greased cling film and kitchen towelling, and leave in a warm place until the roll has doubled in size.No more than 45 mins.
- Slide the cling film off the roll, and then place the stollen in a pre-heated oven Gas. Mk 4-5 for about 30 mins. until golden.
21.Leave to cool and then dust with finely ground coconut sugar combined with cinnamon.
22. Slice and Enjoy! (It’s nice lightly toasted too… best done on a grill not in the toaster!)