Traditional Vegan Christmas Stollen Recipe: Festive Yeasted Loaf

For the Stollen Dough:

• 1 cup Plant Milk (240ml)
• 1½ Tbs Dry Yeast
• ½ cup Sugar (100g)
• 4 cup All Purpose Flour (500g)
• 4 Tbs Aquafaba (60ml)
• 1 teaspoon Cornstarch (3g)
• 1 Tbs Vegetable Oil (15ml)
• 12 Tbs Vegan Butter, softened (170g)
• 2 teaspoon Vanilla Extract (10ml)
• 1 teaspoon Butter Emulsion *see notes (5ml)
• 1 teaspoon Lemon Zest
• 2 teaspoon Orange Zest
• 1 teaspoon Salt
• 1 teaspoon Cardamom
• 1 teaspoon Allspice
• ¾ teaspoon Cinnamon
• 1½ cups Candied Fruit Mix
• ½ cup Sliced Almonds
• ¾ cup Good Quality Rum OR Apple Juice (180ml)

For the Almond Paste Filling:

• 1 lb Good Quality Almond Paste (454g)

For the Glazing of the finished breads:

• 4 Tbs Vegan Butter, melted (60ml)
• 1 cup Confectioners’ Sugar (120g)
• Aquafaba for brushing the dough (optional)

• Preferably overnight, soak the candied and dried fruits in rum or apple juice.
• Combine aquafaba, cornstarch and oil in a small bowl and set aside.
• Whisk the dry yeast into warm plant milk with a pinch of sugar and let stand 5–10 minutes until frothy to ensure the yeast is active.
• In a large bowl or stand mixer with a dough hook, combine flour, spices, citrus zests, sugar, salt, softened vegan butter and the aquafaba mixture. Mix on low to combine.
• Continue mixing to develop the dough: about 5 minutes on medium speed in a mixer or 10 minutes by hand, until soft and elastic.
• If the dough is too sticky, add additional flour one tablespoon at a time until it becomes pliable.
• Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot for about an hour or until nearly doubled.
• Drain the soaked fruits, discard the liquid, add the fruits and sliced almonds to the dough, and knead by hand on a lightly floured surface until evenly distributed.
• Divide the dough into three equal portions for three loaves.
• Divide the almond paste into three equal portions and roll each into an 8-inch (about 2-inch thick) log.
• Roll each dough piece into a rectangle or football shape and place the almond paste log lengthwise, slightly off-center.
• Fold the dough over the almond paste and press the seams to seal.
• Repeat with the remaining dough and almond paste logs.
• Place the stollen loaves on a parchment-lined sheet pan and allow them to rise again in a warm, slightly humid spot.
• Preheat the oven to 350°F (175°C). Once risen, brush the loaves with aquafaba (optional) and bake for 30–40 minutes until golden brown.
• When baked, remove from the oven and poke holes in the loaves with a skewer or toothpick, then brush generously with melted vegan butter.
• Dust liberally with confectioners’ sugar while still warm.
• Allow to cool completely before slicing, serving, or wrapping. Store only once the loaves are fully cooled.