Stollen

Personally I hate raisins and dried fruit which at Christmas means all the traditional desserts are out. I do however LOVE marzipan so I’ve made my own fruitless version of stollen for all those people out there who also hate dried fruit.

Ingredients –

Dough –
7g of Dried Yeast
25 g Sugar
200 ml Soy Milk
275 g Strong White Bread Flour , plus extra for dusting
Pinch of Cardamom Powder
Pinch of Nutmeg
1 tsp Cinnamon
50 g Vegan Spread
1 teaspoon Vanilla Extract
½ tsp Salt

Filling –
100 g Almonds
225 g Marzipan

Icing sugar , for dusting

Method
1. Combine all the dry ingredients for the dough in a big bowl then add in the vegan spread. Begin mixing together so that the spread gets evenly distributed and then add in your milk.
2. Knead together until you have a smooth but sticky dough. This is why I’ve used a machine but you can do this by hand. Oil your hands before kneading the dough and it won’t stick to you as much.
3. Leave the dough to rise somewhere warm until it’s doubled in size, at least 1 hour.
4. Turn out the dough onto a lightly flowered surface and gently pat into a log shape long enough to fit into a loaf tin.
5. Spread your almonds across the dough. Take your marzipan and roll it into a sausage, lie this across the top then roll everything up together. Put the dough in your loaf tin, cover and lave to rise again for another hour.
6. Bake at 200c for 25 minutes until golden on top and cooked through. Leave to cool and then top with a generous sprinkling of icing sugar.

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