German Stollen (vegan)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 50 g fresh yeast
• 100 g light brown sugar
• 250 ml soymilk
• 4 1/4 cups whole wheat flour
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup margarine (vegan)
• 1/2 cup almonds, finely chopped
• 1 cup raisins
• 3/4 currants
• 1 cup mixed peel, chopped
• 225 g marzipan
• olive oil, for finishing
• icing sugar, for dusting

Recipe

• 1 break up the yeast and place in a bowl with 1tsp of the sugar. gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. stir and leave to rise.
• 2 sift the flour into a large bowl. add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. add the vegan margarine and the risen yeast and knead well.
• 3 spread out the dough on a floured surface. mix together the almonds, raisins, currants and peel. sprinkle over the dough and knead again.
• 4 place the dough back in the bowl and cover with cling film. leave in a warm place for 2 hours to allow to rise.
• 5 knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). roll out the marzipan to the same size and place in the centre of the dough.
• 6 roll up the dough with the marzipan inside. place on an oiled baking sheet and leave to rise for another 2 hours.
• 7 preheat the oven to 190c (375f). cover the stollen with baking paper and bake for 50-55 minutes.
• 8 while hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.