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 ….