vegan stollen

Vegan Stollen

25 Mins     40 Mins     Medium     5

This vegan stollen is a sweet, fruit filled, rum buttered bread, with homemade marzipan and frangipane for an extra moist and flavoursome loaf.

Total time with proving = 3-4 hours



  • 100g ground almonds
  • 30g caster sugar
  • 50g icing sugar, sifted
  • zest of 1/2 an orange
  • 2 tsp water
  • 1 tsp plant syrup


  • 350g strong white bread flour
  • 60g caster sugar
  • grated zest of 1 orange
  • greated zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 7g instant dry yeast*
  • 5g salt
  • 180ml soya milk, lukewarm
  • 100g vegan butter, softened
  • 1 tsp vanilla extract
  • 200g mixed dried fruits (raisins, sultanas, currants)
  • 50g mixed peel
  • 50g chopped blanched almonds
  • 4 tbsp dark rum


  • 35g ground almonds
  • 25g vegan butter, softened
  • 25g caster sugar
  • 10g plain flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract


  • 50g vegan butter, melted
  • 1 tbsp dark rum
  • icing sugar to dust

*if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


  • Warm the rum in a pan with the fruits for a few minutes then transfer to a mixing bowl to cool. Then stir in the almonds.
  • Make the marzipan by combining all the ingredients and kneading together until it comes together in a smooth ball. Cover and put in the fridge.
  • Combine all the ingredients for the dough into a mixer bowl (put the salt on one side and the yeast on the other), and knead using the dough hook or your hands for 6-8 minutes. Remove the dough ball from the bowl and lightly oil the bowl. Return the dough ball to the oiled bowl and cover with a tea towel. Leave to rise in a warm place for 1-2 hours, or until the dough has doubled in size.
  • Discard any liquid left in the fruit mix. Once the dough has risen, using your hands or a dough hook on the lowest setting, knead in the fruit until evenly distributed. Make the frangipane by creaming the sugar and butter together, then mix in the flour, ground almonds, vanilla extract, and almond extract until combined into a thick paste. Take the marzipan out of the fridge.
  • Roll the dough on a lightly floured surface into a rough rectangle 1-1.5cm in thickness. Spread the frangipane evenly over the dough. Roll the marzipan into a log just shorter than the length of the dough rectangle. Place the marzipan log towards the side nearest you. Fold the shorter side away from you, over the marzipan log and then continue to roll the dough until you reach the other end. Tuck in the ends so the marzipan log is completely covered and press gently along the seam. Place the stollen dough on a lined baking tray with the seam facing upwards. Leave to rise in a warm place for 30-60 mins.
  • During the final rise, preheat the 170C/340F fan. Bake for 40-50 minutes or until starting to turn golden brown. If you have a food thermometer, check the temperature inside the loaves has reached 90C/190F.
  • Once baked, remove the stollen from the oven and set aside for 5 minutes. At this point, pick off any burnt pieces of fruit and prick all over with a skewer. Melt the butter and stir in the rum (if using). Using a pastry brush, cover the tops and sides of the loaves with the melted butter. Then dust with a thick layer of icing sugar. Leave to cool completely.

Once cooled wrap in parchment paper. If you want it to keep longer, you can also wrap it in a layer of tin foil as well. Stollen should keep for 3 weeks if stored like this. You can also freeze it for a month after baking if wrapped in foil.

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