Enjoy our vegan version of stollen, a lightly spiced Christmas bake studded with brandy-soaked fruit and layered with a swirl of homemade marzipan
- Serves: 16 persons
- 100g ground almonds
- 110g icing sugar, plus extra for kneading and rolling
- 40g caster sugar
- 2tsp almond extract
- 300ml unsweetened vegan milk (such as almond)
- 100g vegan butter
- 500g strong white flour
- 10g fast-action dried yeast
- 2tsp mixed spice
- 75g caster sugar
- 10g sea salt
- 2tsp almond extract
- flavourless oil, for kneading and proving
- 185g mixed dried fruit (such as chopped apricots, sultanas and cherries)
- 50g blanched almonds or pistachios, chopped
- 1orange, zested and juiced
- 1tbsp brandy or rum (optional)
- 25g vegan butter, melted
- icing sugar, for dusting
Step 1First, make the marzipan by mixing the almonds and sugars together. Stir in the almond extract and knead together. Add cold water, 1 tsp at a time, kneading after each addition. Stop adding water once the marzipan is smooth and firm. Shape into a rectangular block, wrap and chill.
Step 2Next, make the dough. Gently warm the milk and butter in a pan until the butter has melted. Leave to cool to body temperature. In a large bowl, mix the flour, yeast, mixed spice, sugar and salt. Tip in the milk mixture and almond extract, and bring together into a rough dough. Knead on a lightly oiled surface for 8 mins or in a stand mixer for 5-6 mins until smooth and stretchy. Put in a lightly oiled bowl, cover with a damp tea towel and leave to prove for 1-2 hrs until doubled in size.
Step 3Meanwhile, for the filling, gently heat the fruit, nuts, orange zest and juice and brandy or rum (if using) in a pan until the fruit absorbs the liquid. Leave to cool.
Step 4Lift the dough onto a lightly oiled surface and knead in the fruit mixture for 2 mins. Roll the dough out to a 30 x 40cm rectangle. Roll the chilled marzipan out to a 20 x 30cm rectangle, then put it on top of the dough. Roll up tightly from a short edge, as you would a swiss roll. Remove any dried fruit from the surface, as this might burn. Put on a baking sheet lined with baking parchment, seam-side down. Tuck the ends under and leave to prove for 45 mins.
Step 5Heat the oven to 180C/160C fan/gas 4. Bake for 50-60 mins until golden and risen. Lift onto a wire rack. Brush with melted butter and dust generously with icing sugar, then leave to cool completely. Will keep in an airtight container for five days.