This German stollen with dried fruits, almonds, and marzipan is so delicious! It’s made with Christmas spices and it’s just the perfect treat for the holiday season. My stollen recipe is of course 100% vegan. No butter, milk, or eggs required.

German Stollen with Marzipan

This stollen is absolutely perfect to embrace the Christmas season! It’s perfectly sweet and nicely spiced with Christmas spices and dried fruits. We simply can’t get enough of it around here!

What is German Stollen?

For those of you who have never heard of German stollen. It’s a sweet yeast bread with candied lemon and orange peel and marzipan in the middle. It has been a German Christmas tradition for centuries.

My grandma used to make the most delicious Christmas stollen. Unfortunately, I’ve never asked her for her recipe, but I always thought it was super complicated.

I first tried tried to make a vegan stollen a few years ago and it turned out so delicious! And the recipe actually wasn’t complicated at all.

Of course baking with yeast is always a bit more time-consuming as the dough needs to rise about two hours. But apart from that the recipe couldn’t be easier!

a German stollen with marzipan on a white plate with a glass of mulled wine, dried orange slices, and evergreens in the background

What You Need For This Stollen: 

You should find almost all of these ingredients in the baking section of every well-stored supermarket. 

You need: 

  • all-purpose flour
  • instant yeast
  • brown sugar
  • vegan margarine
  • soy milk
  • brown rum
  • cardamom, cinnamon, ground ginger, and allspice
  • ground almonds
  • raisins
  • candied lemon and orange
  • dried apricots
  • marzipan
  • powdered sugar

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

a German stollen on a plate with a red Christmas napkin underneath and evergreens, dried orange slices, and cinnamon sticks on the side

How to Make A Stollen:

The recipe is pretty easy! All you have to do is combine the flour with melted margarine, soy milk, ground almonds, instant yeast, and the spices. I used cinnamon, ground ginger, allspice, and cardamom.

So it’s a mixture of traditional Christmas spices. Form a ball out of the dough and let it rise for about two hours. So grab a cup of tea and a good book and let it enjoy some alone time in a warm place…

Once it’s ready, gently fold in some candied orange and lemon peel as well as raisins and dried apricots

a collage of four photos that show the preparation of stollen

STEP 1: In a small pot, melt the margarine over low heat and let it cool down for a bit.

STEP 2: In the meantime, combine the flour, the dry yeast, the sugar, the milk, the rum, the ground almonds, and the spices in a mixing bowl. Add the melted margarine and knead all ingredients into a dough. Form a ball, cover it with plastic wrap, and let it rise at a warm place for about 2 hours.

STEP 3: When the dough is ready, gently gold in the dried apricots, the raisins and the candied lemon and oranges.

a collage of four photos that show the preparation of stollen

STEP 4: Form the marzipan into a long role. Roll the dough into a 9 by 13-inch rectangle. Place the marzipan in the middle of the rectangle and fold one side of the stollen over the marzipan.
 
a stollen is being formed on a marble countertop
 
STEP 5: Preheat the oven to 350°F and bake for 45 minutes. Cover with aluminium foil if necessary (if it gets too brown).
 
a German stollen on a black baking sheet lined with parchment paper before baking
 
STEP 6: When the stollen is ready, melt the remaining margarine. Immediately coat the stollen with the melted margarine and sprinkle with powdered sugar. The stollen is best when you prepare it in advance and let it sit for about 1-2 weeks (it should be wrapped and stored at a cold place).

German Stollen with Marzipan

Recipe Notes: 

  • I know it’s tempting to eat the stollen right after baking. However, it’s best when you prepare it in advance and let it sit for at least 2 weeks. The flavors will be much stronger this way. It should be wrapped in aluminium foil and stored at a cool and dry place. It’s really worth waiting! 
  • It’s important to let the dough rise at a warm place for about 2 hours before you add the dried fruits and bake it.
  • Coat the stollen with melted margarine and powdered sugar right after you take it out of the oven. It should still be warm for this step.

Other Vegan Christmas Recipes You Might Like: 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this stollen as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

German Stollen with Marzipan

This German stollen with dried fruits, almonds, and marzipan is so delicious! It's made with Christmas spices and it's just the perfect treat for the holiday season. My recipe is of course 100% vegan. No butter, milk, or eggs required.

  • 4 1/2 cups all-purpose flour
  • one packet instant yeast
  • 3/4 cup brown sugar
  • 3/4 cup + 2 tablespoons vegan margarine
  • 1/4 cup soy milk ((it should have room temperature))
  • 2 tablespoons brown rum
  • 1 pinch cardamom
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/3 cup ground almonds
  • 2/3 cup raisins
  • 1/3 cup candied lemon, chopped
  • 1/3 cup candied orange, chopped
  • 6 dried apricots, chopped
  • 3.5 oz marzipan
  • 1/4 cup margarine
  • powdered sugar, to sprinkle
  1. In a small pot, melt the margarine over low heat and let it cool down for a bit.
  2. In the meantime, combine the flour, the dry yeast, the sugar, the milk, the rum, the ground almonds, and the spices in a mixing bowl. Add the melted margarine and knead all ingredients into a dough. Form a ball, cover it with plastic wrap, and let it rise at a warm place for about 2 hours.

  3. When the dough is ready, gently gold in the dried apricots, the raisins and the candied lemon and oranges.
  4. Form the marzipan into a longish role. Roll the dough into a 9 by 13-inch rectangle. Place the marzipan in the middle of the rectangle and fold one side of the stollen over the marzipan.
  5. Preheat the oven to 350°F and bake for 45 minutes. Cover with aluminium foil if necessary (if it gets too brown).
  6. When the stollen is ready, melt the remaining margarine. Immediately coat the stollen with the melted margarine and sprinkle with powdered sugar.
  7. The stollen is best when you prepare it in advance and let it sit for at least 2 weeks (it should be wrapped and stored at a cool place).

  • I know it’s tempting to eat the stollen right after baking. However, it’s best when you prepare it in advance and let it sit for at least 2 weeks. The flavors will be much stronger this way. It should be wrapped in aluminium foil and stored at a cool and dry place. It’s really worth waiting! 
  • It’s important to let the dough rise at a warm place for about 2 hours before you add the dried fruits and bake it.
  • Coat the stollen with melted margarine and powdered sugar right after you take it out of the oven. It should still be warm for this step.

The post German Stollen with Marzipan appeared first on Vegan Heaven.





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