This is (as far as I know) a very german thing to bake and eat around Christmas. It is a sort of fruit bread made of tons of butter (we’re using vegan butter of course) and dried and candied fruit. It is very delicious and has a quite unique taste. We love it very much and therefore wanted to share our very own Christstollen recipe with you. Fell free to give it a go and let us know how you liked it.

Enjoy!

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snack, christmas

Autor: The Vegan Allrounder

VEGAN CHRIST-STOLLEN

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INGREDIENTS FOR THE DOUGH:

250 g sultanas (if you like, you can use 100 g less sultanas and replace them with candied orange peel and candied lemon peel)
50 g ground almonds
70 ml apple juice
2 drops of rum flavouring
430 g wheat flour
1/2 cube fresh yeast (approx. 20g)
100 ml vegetable drink (we usually use oat drink)
100 g vegetable 'butter'/margarine (e.g. Alsan Bio, vegan block)
50 g sugar
1 sachet vanilla sugar
1 pinch of salt
1/2 tsp cinnamon
½ tsp cardamom
½ tsp nutmeg
Translated with www.DeepL.com/Translator (free version)

INGREDIENTS TO SPREAD:

75 g vegan 'butter'/margarine
150 g icing sugar

Zubereitung

INSTRUCTIONS

Mix the sultanas, ground almonds (lemon zest and candied orange peel if using) with apple juice and rum flavouring. Leave to infuse for about an hour (for more flavour, you can mix the whole thing together the day before and leave to infuse overnight).
Put the flour in a bowl and make a small dimple with your fingers. Warm the vegetable drink slightly, dissolve the yeast and a pinch of sugar in the vegetable drink and pour the liquid into the hollow. Sprinkle a little flour on top. Leave this mixture covered in a warm place to rise for about 15 minutes.
Cut the 'butter'/margarine into small pieces and put them on top of the flour. Add the sugar and salt together with the spices. Mix everything together briefly, then knead vigorously with the dough hook on the highest speed for at least 5 minutes. Now briefly knead in the fruit-almond-rum mixture. Cover the dough with a cloth and leave to rise in a warm place for about 45 minutes.
After the rising time, knead the dough again briefly and then divide it into two equal parts for two slightly smaller stollen or leave the dough whole and form one large stollen. Shape the dough into an oblong loaf. Using the rolling pin, roll about half of the stollen slightly flat over the long edge. Fold the rolled out part over the thicker part and shape the loaf again with your hands. Line a baking tray with baking paper. Place the stollen on it, cover and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 200°C top/bottom heat. As soon as the stollen is placed in the oven after the rising time, turn the oven down to 160 degrees Celsius top/bottom heat. Bake the Stollen for about 45-50 minutes. If the stollen gets too dark, cover with aluminium foil until it is done baking.
Melt the 'butter'/margarine in a saucepan over a low heat. Brush the stollen directly with the margarine while they are still hot. Leave to cool. Now brush again with liquid margarine and sprinkle thickly with icing sugar.
We prefer to store our Christstollen by wrapping it in aluminium foil and then placing it in a plastic bag and sealing it airtight. It is best to store the Stollen in a cool place (e.g. in the cellar). Before you can enjoy it, the Stollen should be left to mature for at least 3-4 days. Packed airtight and stored in a cool place, you can keep it for at least another 3 weeks.