Vegan Christmas Stollen You'll Definitely Love To Taste (Veganer Christstollen)

Treat friends and family this season to a delicious German seasonal fruitcake! Try this vegan celebration Christmas Stollen dusted with homemade Organic Powdered Sugar from Pure Cane Sugar. I love this German style seasonal fruit-bread! The taste is perfect without powdered sugar, so dusting with powdered sugar is optional.

INGREDIENTS

• 3 1/2 cups All Purpose Flour

• 2 tsp Active Dry Yeast

• 1/2 cup Vegan Butter at room temperature

• 1/4 tsp Salt

• 1/2 tsp ground Nutmeg

• 2 tsp Vanilla Extract

• 1/3 cup dried Blackberries

• 1/2 cup dried Goji berries

• 1/2 cup Organic Cane Sugar

• 3 tbsp Raisins

• 3/4 cup Coconut Milk

• 1 and 1/2 cups freshly squeezed Orange Juice

INSTRUCTIONS

1. Soak the dry fruits with Orange Juice for 6 hours

2. Dissolve active dry yeast with coconut milk and set aside for 15 minutes.

3. Whisk the butter, sugar and vanilla extract until combined with the mixer.

4. Mix the flour with the other dry ingredients and combine together with the mixer.

5. Add gradually the yeast mixture and mix at a medium speed, reduce the speed and knead for another 5 minutes or knead on a floured surface for 7 minutes.

6. Form dough into a ball, add flour if necessary and transfer the dough ball to an oiled bowl, turn the dough upside down to grease the top.

7. Cover dough with a plastic wrap or kitchen towel and keep it in a warm room for 1 to 1 and 1/2 hours.

8. Preheat your oven to 350° F

9. Transfer the soaked fruits into a sieve, drain and combine with 4 tbsp of flour, tap sieve to combine and reduce the quantity of flour added.

10. Put dough into the mixer, punch dough down and transfer the prepared soaked fruits into the mixer.

11. Combine at a low speed and place dough on a floured surface, knead again until well combined, add teaspoons of flour if necessary while kneading the dough.

12. Put Dough into a bowl and cover with plastic wrap or towel for 30 minutes.

13. Form dough into loaf shape an place into a 31 cm nonstick stollen pan, turn pan upside down and place directly into a baking tray lined with parchment paper.

14. Put the tray into the oven and bake for 35 to 40 minutes or until lightly browned.

15. Allow it to cool at room temperature for about 6 - 7 hours and enjoy.

STORAGE

Wrap the loaf tightly in plastic wrap or in an air tight container or store at room temperature for 3 days.

PRINT RECIPE.,.

.pdf

Download PDF • 201KB

Prep Time 30 mins

Baking Time 35 mins

First Rise 1 hour

Second Rise 30 mins

Total Time 2 hrs 35 mins