To be completely honest, I’m actually surprised myself how incredibly well this German Christmas Bread turned out. Not because I’d doubt my own baking skills, but because it’s my first Christmas Bread aka Stollen ever and it turned out perfectly at the first attempt (which doesn’t usually happen at one go when creating baked goods). Whether vegan or not, I’ve never made Stollen before, also because I never liked store-bought. Oh in case you’re still wondering what this is all about: Stollen is a sweet German Christmas bread with raisins and icing sugar. It’s usually made with candied orange and lemon, which doesn’t only taste very artificial, but also isn’t good for you. So instead I’ve used fresh orange and lemon zest and juice in this recipe. This way it smells just like the original and tastes even better. To create a vegan Stollen, I simply substituted butter, milk and eggs in traditional recipes with plant-based ingredients.
For best results, make this Stollen a few days in advance of serving, so that it mellows and softens. However, if you are impatient (like me), you can enjoy this delicious sweet bread the next day already.
This German Christmas bread is vegan and fairly easy to make. Made with fresh orange, lemon and homemade marzipan, this Christmas pastry can not be missed during the Advent season.
If made a few days in advance of serving it mellows and softens and is super delicious. However if you're anything like me and don't want to wait, it's also very good the next day already.
- 1 1/3 cups raisins (s. notes) soaked overnight (200 g)
- 1/2 cup plant milk (I used oat milk) (lukewarm!)
- 2 2/3 cups spelt flour (280 g)
- 1 1/4 tsp dry yeast (3.5 g)
- 2 tbsp raw cane sugar/ coconut sugar
- 1/4 cup almond flour (25 g)
- 7 tbsp margarine, soft (100 g)
- 1/2 small natural orange (juice and zest) (about 2 tbsp)
- 1/2 small natural lemon (zest)
- a splash of lemon juice
- 1 tbsp rum (or more orange juice)
- 1 tsp gingerbread spice (or other Christmassy spices, s. notes)
- a pinch of salt
- 4.3 oz marzipan, store-bought or homemade (s. notes) (120 g)
- 2 tbsp margarine, melted for brushing
- icing sugar for dusting
Soak raisins overnight. Alternatively cook them in a pot of water for 30 minutes. Then drain.
If necessary (e.g. straight out of the fridge), warm up milk in a small pot.
In a large bowl, prepare the yeast sponge by combining 1 cup of the flour with the yeast, sugar and milk. Set aside.
In another bowl, mix together remaining flour, almond flour, 7 tbsp margarine, zest and juice of orange and lemon, rum, gingerbread spice and salt.
Add this dough to the yeast sponge and knead well with dough hooks or with your hands. Finally fold in raisins, if using, and knead once more.
Cover the bowl and allow dough to rise for at least one hour or until the dough has increased in size visibly.
Preheat the oven to 350° F, circulating air (180° C).
On a floured countertop, knead dough with your hands once more and roll into a rectangle.
Roll marzipan into a long sausage and place in the lower half of the dough. Fold bread by pulling up dough over the marzipan and pressing it together on the other side.
Bake at 350° F (180° C) for 15 minutes. Then lower temperature to 320° F (160° C) and bake for another 45 minutes.
Once ready (..:) take the bread out of the oven. Brush warm loaf with margarine and generously dust with icing sugar.
After cooling completely, wrap tightly in foil or wrap in a kitchen towel and place in a tin box for a few days to ripen.
- If you don't like/ want to use raisins, you can substitute them with 1/4 cup almond flour.
- You can substitute margarine with coconut oil.
- Make your own gingerbread spice with this recipe.
- Making marzipan yourself is easy with this recipe. Instead of rolling it into a a sausage, you could also tear the marzipan into pieces and fold it into the dough wile folding the bread.
I hope you love this recipe – please let me know in the comment section below! If you make this Christmas bread, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!