Stollen is a traditional German Christmas fruit bread, filled with dried fruits, nuts, and often marzipan. It’s a staple during the holiday season, symbolizing warmth and festivity. However, traditional stollen contains butter, eggs, and milk, making it unsuitable for vegans. This vegan stollen recipe retains all the classic flavors, replacing animal-based ingredients with plant-based alternatives.
Whether you’re vegan or just looking for a dairy-free, egg-free option, this recipe delivers a delicious, festive treat that everyone can enjoy.For those following a low-carb diet, a Keto Stollen variation is also a great option, offering a similar holiday experience with a healthier twist.
Key Ingredients for Vegan Stollen
Crafting a vegan stollen is all about choosing the right ingredients to recreate the rich flavors and moist texture of the traditional version. Here’s a breakdown of the key components:
Replacing Dairy and Eggs
Vegan Butter
Vegan butter is a perfect substitute for traditional butter in this recipe. It provides the richness that stollen needs. Use plant-based margarine or coconut oil, both of which deliver a buttery flavor without dairy.
Plant-Based Milk
Non-dairy milk such as soy, almond, or oat milk is essential for adding moisture to the dough. These alternatives also add a subtle nutty or creamy flavor, depending on the type of milk used.
Ground Flaxseed or Chia Seeds (Egg Replacement)
Eggs in traditional stollen help bind the dough, but we’ll use ground flaxseed or chia seeds as a vegan alternative. Mix 1 tablespoon of flaxseed with 3 tablespoons of water to create a gel-like consistency that works as an excellent binder.
Dried Fruits and Nuts for Flavor
Dried Fruits
The traditional stollen uses raisins, sultanas, and candied citrus peel for sweetness and texture. In this vegan recipe, we stick to these classics but ensure that they are unsweetened and free of added sugars for a healthier version.
Nuts
Chopped almonds or hazelnuts provide a delightful crunch and balance the sweetness of the dried fruits. These nuts are also rich in healthy fats, which enhance the richness of the bread.
Vegan Marzipan
Marzipan adds a sweet, almond-flavored core to stollen. To make it vegan, we use almond flour, powdered sugar (make sure it’s vegan), and a few drops of almond extract. This marzipan is rolled into a log and placed in the center of the dough, creating a delicious sweet surprise when the stollen is sliced.
Step-by-Step Instructions for Vegan Stollen Recipe
Follow these detailed steps to make a delicious vegan stollen, filled with festive flavors and textures.
Preparing the Fruit and Nut Mixture
- Soak the Dried Fruits: In a small bowl, combine 1/2 cup of raisins, 1/2 cup of sultanas, and 1/4 cup of candied citrus peel. Pour over 1/4 cup of rum or orange juice, and let the fruits soak overnight. This step adds flavor and prevents the fruits from drying out during baking.
- Chop the Nuts: Roughly chop 1/2 cup of almonds or hazelnuts and set them aside. Toasting them lightly before adding to the dough will intensify their flavor.
Preparing the Dough
- Mix the Dry Ingredients: In a large mixing bowl, combine:
- 3 cups of bread flour
- 1/2 cup of ground almonds
- 2 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of cardamom
- Combine the Wet Ingredients: In another bowl, melt 1/2 cup of vegan butter and mix it with:
- 1/2 cup of plant-based milk
- 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to form a gel)
- 1 teaspoon of vanilla extract
- Form the Dough: Pour the wet ingredients into the dry ingredients, and mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
Adding the Fruit, Nuts, and Marzipan
- Incorporate the Fruits and Nuts: Gently fold the soaked dried fruits and chopped nuts into the dough. Be sure to distribute them evenly throughout the dough for balanced flavor in every bite.
- Insert Marzipan: Roll the dough into a large rectangle. Place a log of vegan marzipan (about 6-8 inches long) in the center of the dough. Fold the dough over the marzipan, leaving one side slightly longer for the traditional stollen shape.
Baking the Vegan Stollen
- Let It Rise: Place the shaped dough on a parchment-lined baking sheet. Cover it with a clean cloth and let it rise in a warm place for about 1-2 hours, or until the dough has doubled in size.
- Bake: Preheat the oven to 180°C (350°F). Bake the stollen for 35-40 minutes, or until it’s golden brown and cooked through. A toothpick inserted into the dough (not the marzipan center) should come out clean.
Finishing Touch
- Brush with Vegan Butter: While the stollen is still warm, brush it generously with melted vegan butter. This step helps keep the bread moist and adds richness.
- Dust with Powdered Sugar: Once the stollen has cooled slightly, dust it liberally with vegan powdered sugar for a festive finish. This creates the snowy look that makes stollen so recognizable.
Vegan Stollen with Almonds and Marzipan
Enhancing the Classic with Almonds and Marzipan
- Word Count: 350
- For a richer, nuttier flavor, this variation of vegan stollen incorporates extra almonds and a thicker layer of vegan marzipan in the center.
Ingredients and Method for Almond-Marzipan Stollen:
- Almonds: Double the amount of chopped almonds or hazelnuts for a more pronounced nut flavor.
- Vegan Marzipan: Roll a thicker marzipan log for a more generous almond filling.
- Spices: Consider adding extra cardamom or cinnamon for a more aromatic, spiced stollen that complements the almonds.
Vegan Stollen Recipe Without Yeast
For those who want a quicker, yeast-free version of vegan stollen, this recipe is the perfect solution.
How to Make Yeast-Free Vegan Stollen
- Use Baking Powder: Instead of yeast, use 1 tablespoon of baking powder as a leavening agent. This provides lift without the need for rising time.
- Combine Ingredients: Follow the same method for mixing dry and wet ingredients as in the original recipe, but omit the yeast and rising steps.
- Bake Immediately: Once the dough is shaped, bake the stollen right away. This version cuts down on preparation time and still produces a moist, delicious fruit bread.
Tips for a Perfect Yeast-Free Stollen:
- Adjust Baking Time: Bake for slightly less time, around 30-35 minutes, as this version tends to cook faster than the yeast-based dough.
Variations of Vegan Stollen Recipe
While the classic vegan stollen is delicious, there are several exciting variations you can explore to suit different tastes and dietary preferences. Each version brings a unique twist to the traditional recipe.
Nut-Free Vegan Stollen
For those with nut allergies, creating a nut-free version of vegan stollen is simple. Instead of using chopped almonds or hazelnuts, you can opt for seed alternatives or simply increase the amount of dried fruits for a more fruit-forward flavor.
Ingredients for Nut-Free Stollen:
- Sunflower seeds or pumpkin seeds: Use these as crunchy substitutes for nuts. They provide a similar texture without triggering allergies.
- Extra dried fruits: Increase the quantity of dried fruits such as raisins, currants, or chopped dried apricots to replace the volume and sweetness of the nuts.
Gluten-Free Vegan Stollen
For those following a gluten-free diet, making gluten-free vegan stollen is easy with a few adjustments. The key is to use a gluten-free flour blend that works well for yeast baking.
Ingredients for Gluten-Free Version:
- Gluten-free flour blend: Replace regular bread flour with a certified gluten-free flour blend. Be sure to add xanthan gum to help the dough bind and maintain its structure.
- Adjust hydration: Gluten-free dough tends to be more delicate, so adjust the amount of liquid (non-dairy milk) to achieve the right consistency.
Mini Vegan Stollen Bites
For a more convenient and festive variation, mini vegan stollen bites are perfect for individual servings or gifting during the holidays. These smaller portions retain all the flavor of traditional stollen but are baked in smaller shapes.
How to Make Mini Stollen Bites:
- Divide the dough: Instead of forming one large loaf, divide the dough into smaller portions, each about the size of a large cookie.
- Bake for less time: Reduce the baking time to 20-25 minutes to ensure the mini stollen bites are baked through without overcooking.
- Brush with butter and sugar: After baking, follow the same steps of brushing with vegan butter and dusting with powdered sugar.
Nutritional Information for Vegan Stollen
By using plant-based alternatives and natural ingredients, this vegan stollen recipe is not only delicious but also healthier than traditional versions. Here’s a breakdown of the nutritional content per slice (approximately 1/10th of a loaf):
Approximate Nutritional Values Per Slice:
- Calories: 230-270 kcal
- Carbohydrates: 35-40g
- Fat: 10-12g
- Protein: 4-5g
- Fiber: 4g
- Sugar: 15g (depending on the amount of dried fruit and powdered sugar used)
Benefits of Vegan Ingredients:
- Lower in saturated fat: By using vegan butter and plant-based milk, the recipe reduces saturated fats found in dairy.
- Cholesterol-free: Vegan stollen contains no cholesterol, making it a heart-healthy choice.
- Rich in fiber: The addition of ground flaxseed and almonds adds fiber, promoting better digestion and sustained energy levels.
How to Store Vegan Stollen for Maximum Freshness
One of the best things about stollen is that it actually improves as it ages. Proper storage ensures the stollen remains moist, and the flavors continue to deepen.
Storing at Room Temperature
Once baked and cooled, wrap the stollen tightly in aluminum foil or plastic wrap to prevent it from drying out. Store it at room temperature for up to 4 days. As the stollen sits, the flavors of the spices, fruit, and marzipan meld together, making each bite more delicious over time.
Refrigerating Vegan Stollen
For longer storage, refrigerate the stollen. Wrap it in foil or plastic wrap and place it in an airtight container. It can last for up to 7 days in the refrigerator. Before serving, bring the stollen to room temperature for the best texture and flavor.
Freezing Vegan Stollen
Vegan stollen can be frozen for up to 3 months. To freeze, wrap the stollen tightly in foil, then place it in a freezer-safe bag. When ready to eat, thaw it in the refrigerator overnight, then bring it to room temperature. For a freshly baked effect, warm it slightly in the oven before serving.
FAQs About Vegan Stollen Recipe
What’s the Difference Between Vegan and Traditional Stollen?
Traditional stollen contains butter, eggs, and milk, while vegan stollen uses plant-based substitutes. Vegan butter and plant-based milk replicate the richness of traditional stollen, and ground flaxseed or chia seeds replace the eggs as a binder. Vegan stollen is also cholesterol-free, making it a healthier option without compromising on flavor.
Can I Make Vegan Stollen Without Marzipan?
Yes! If you prefer a stollen without marzipan, simply omit it from the recipe. Instead, you can add more dried fruits and nuts to the dough for extra flavor and texture. This will result in a more fruit-forward stollen with a slightly less sweet center.
Can I Make Gluten-Free Vegan Stollen?
Yes, it’s easy to make gluten-free vegan stollen by using a gluten-free flour blend. Be sure to choose a blend that works well for yeast-based baking, and add xanthan gum to help the dough hold together. Adjust the liquid content slightly, as gluten-free flours often require more hydration.
How Long Does Vegan Stollen Last?
Vegan stollen lasts for up to 4 days at room temperature if wrapped tightly in foil or plastic wrap. It can also be refrigerated for up to 7 days, or frozen for 3 months. The longer the stollen sits, the better the flavors develop, making it a perfect make-ahead holiday treat.
How Do I Make Vegan Stollen Without Yeast?
For a yeast-free version of vegan stollen, substitute the yeast with baking powder. This cuts down on the rising time, allowing you to bake the stollen immediately after shaping. The texture will be slightly denser, but it will still retain the moist and flavorful qualities of traditional stollen.
- Replace the yeast with 1 tablespoon of baking powder.
- Follow the same steps for mixing the dry and wet ingredients.
- Shape the dough and bake immediately at 180°C (350°F) for 30-35 minutes.