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Christmas stollen wreath with cranberries, Pistachios and Candied Orange. Vegan Recipe. Jump to Recipe
A simple Christmas Stollen.. veganized! Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel (Zitronat), raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla,other dried fruits and nuts and marzipan may also be added to the Stollen dough. Except for the fruit added, the dough is quite low in sugar. The finished cake is usually sprinkled with icing sugar.
Here is my simple recipe for a regular loaf or 6 inch diameter wreath. The bread can be shaped into a loaf or a wreath. I added 1/4 cup each pistachios, almond slivers, cranberries, and rum soaked raisins and 1 Tablespoon chopped candied ginger. You can add some dark chocolate, candied orange, lemon, papaya, or other candied or dried fruits like apricots, some marzipan and other fun things. You can soak all of the dried fruit in rum or brandy, or use them as is unsoaked for an alcohol free version. Have an amazing holiday season!!
Pictured above is a slice across the center. To make a double sized stollen, use 1.5 times the dried nuts and fruits and double everything else. Adjust flour and water while kneading to get a soft dough. make 2 loaves or a bigger wreath circle with a larger hole in the center.
Serve this warm with coffee, or for breakfast or any time of the day! A perfect holiday snack! Some other holiday recipes..
and more under the holiday tag!
Christmas Stollen Wreath with Cranberries, Pistachios, Candied Orange. Vegan
Christmas stollen wreath with cranberries, Pistachios and Candied Orange. Vegan Recipe.
Ingredients
- 3/4 + cup bread flour
- 3/4 white whole wheat flour
- 1/2 cup almond or coconut milk, I used So delicious vanilla
- 3 Tablespoons coconut oil or organic canola oil
- about 1 cup total of dried, candied or brandied fruits( I added 1/4 cup each pistachios, almond slivers, cranberries, and rum soaked raisins and 1 Tablespoon chopped candied ginger. You can add some dark chocolate, dried apricots, currants, candied orange, lemon, papaya, or other candied or dried fruits, some marzipan and other fun things)
- 2 Tablespoons water
- 2 teaspoons active yeast
- 3 Tablespoons raw sugar, I use sugar in the raw, and that is sweeter than regular white sugar
- 1/8 teaspoon cardamom
- 1/2 teaspoon pumpkin pie spice, or spices of choice like ginger bread blend
- 1/4 teaspoon salt
- 1 teaspoon vanilla, skip if using vanilla flavored coconut milk
- zest of 1/2 a lemon or some orange
- powdered vegan sugar for topping, optional
Instructions
- Warm 2 Tablespoons water and add yeast and 1 teaspoon sugar to it, Let sit for 10 minutes or until frothy.
- Add to this yeast mix, 3/4 cup bread flour, warm coconut milk, oil and rest of the sugar and combine well.
- In another bowl, take the whole wheat flour and add in the rest of the ingredients, and mix well.
- Add this flour mix to the bread flour batter and knead for 4-5 minutes. Add bread flour or water to get a soft, not too sticky dough. The dough will be ready when some of the raisins feel like they will fall out. Initially the dough is sticky so the raisins stay inside. (If many dried fruits/nuts fall out, that means the ratio of dried fruits to flour is too high, add more flour and water to help distribute them and form a soft dough ball)
- Let dough sit in a greased and covered container for 2 hours or until doubled. Spritz top with water and spritz oil before covering.
- Take it out and punch and knead for a minute, use a little bread flour to help reduce stickiness. shape into somewhat of a rectangle of 1/2 inch thickness.
- Roll this like a jelly roll. (you can also sprinkle some marzipan, chocolate chips or cinnamon sugar before rolling)
- If baking a bread loaf, place this roll seam side down in a greased bread pan. If making a wreath, pull the sides of the roll to form a circle and use a little water to stick them to each other by pinching. Use a serrated knife or shears, make cuts at regular intervals.
- Spritz top with water and then oil, cover and let rise for 50 minutes or until doubled.
- Bake the loaf or wreath in a preheated 360 degrees F for 25-30 minutes until golden and a tap sounds hollow.
- Cool on rack for 15 minutes. Sprinkle top with sugar. I like mine without. Slice and serve at room temperature. It tastes yummier the next day! Warm in the oven a little if serving later. Store in a cool place wrapped in foil for a few days.
Notes
- Total time does not include 1 hour proving time
- Nutritional value is based on 1 serving
Nutrition
Calories: 153kcal, Carbohydrates: 22g, Protein: 1g, Fat: 6g, Saturated Fat: 5g, Sodium: 74mg, Potassium: 47mg, Fiber: 1g, Sugar: 14g, Vitamin A: 20IU, Vitamin C: 0.7mg, Calcium: 34mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This stollen is heading to Slightly indulgent Tuesdays, Hearth and soul blog hop, and Vardhini’s Bake Fest event hosted by Sangeetha at Spicy Treats, and Radhika’s lets cook 10, ans Susans Yeastspotting
Please Help! I love stollen, it is a family tradition for Christmas morning. I made this on Christmas, it tasted delicious, but it didn’t rise. Thinking it was the Christmas craziness, I tried again tonight. It still didn’t rise. I make sandwich bread all the time, in fact two loaves (that rose beautifully) while this was “rising”. What am I doing wrong?
that is odd. the yeast could be dying off because one of the following reasons. if salt is added directly to the frothy active yeast mixture, it will kill the yeast.
second, the non dairy milk might be too cold at step 2.
Keep the bread to rise in a warm oven. the ambient temperature being too cold can also cause the bread to rise very slowly.
the bread shaping also can be a factor. the bread might be rising horizontally instead of vertically.
Oh, if only I could reach through my computer screen and grab a hunk of this to go with my Christmas morning hot beverage! 🙂 Very pretty, very festive and sounds delicious! A friend just returned from a fun trip to Germany (lucky wench) and was talking about how wonderful the Stollen was that was served at every breakfast at their hotel, and that got me looking for vegan recipes for it. Yours was the first I came across, and discovering your blog was a great bonus! Happy vegan holidays!
Happy Vegan holidays to you too! I am so glad you found my blog:)
hey, made two cute, little stollens. Very nice! I like the effect the rolling has. now for a triple recipe of them!
: )
🙂 awesome!
1.5 c flour total? Typo? Guess I’m about to find out…
Thank you for trying Kylie! i am so happy that you and your Oma liked it!
I surprised my Oma with this bread yesterday! She loved the bread and LOVED being able to reminisce about her German heritage. Delicious! Thanks for a great recipe!
https://immaeatthat.wordpress.com/2011/12/27/whole-wheat-stollen-vegan/