This German Christmas Stollen is a flavorful, moist, and delicious Fruit Bread Cake recipe that’s easy to make vegan without eggs, dairy butter and milk! The perfect festive pound cake for Advent season and Christmas holidays!
If you’re a fan of German Christmas stollen but want to bake it yourself without dairy, eggs and additives, then this homemade vegan fruit bread recipe is perfect for you! The Christmas Stollen is not complicated to make at all and you can modify the basic recipe to your liking! In addition, this Stollen recipe is healthier than the traditional ones, because it uses much less fat and less sugar than usual. Since it is homemade with plant-based ingredients, it is not only vegan, but also and free of preservatives and cholesterol!
A classic Stollen is a bread-shaped German loaf cake made of a heavy yeast dough. It generally consists of flour, yeast, sugar, butter, eggs, milk, spices and dried fruit (often raisins). However, there are also many variations with other fillings such as marzipan, nuts or poppy seeds.
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While German Stollen is basically made all year round, it is traditionally very popular during Advent season and Christmas holidays. Some popular Stollen variations are:
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
The day before, place the raisins, candied orange and lemon peel in a bowl. Pour the rum over them and mix well. Then let soak covered overnight.
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First, dissolve the yeast with 1 tablespoon of sugar in the soy milk. Next, put the flour in a bowl and form a well in the middle. Then pour the yeast mixture into the well and cover with flour from the edges. Set aside for 15-20 minutes.
After that, add the remaining ingredients and knead everything for 5-8 minutes with the dough hooks of a stand mixer (or with your hands). Then add the soaked dried fruit mixture and knead briefly on a slow speed until incorporated. Now let the dough rise for 1 hour covered in a warm place.
Tip: If you want to bake the stollen the next day, you can put the bowl in the refrigerator overnight. The next day, take out the bowl 20 minutes before shaping the loaf.
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After the resting time, shape the dough into a Stollen (as shown in the recipe video or in the step-by-step pictures). Then place on a baking sheet lined with parchment paper and let rest, covered, for another 30 minutes. Meanwhile, preheat the oven to 392 °F (200 °C) and bake the stollen for 10 minutes. Then reduce the heat to 320 °F (160 °C) and bake for another approx. 45 minutes.
Once done baking, brush the Christmas Stollen with melted vegan butter while it is still hot. Then allow to cool completely and dust with powdered sugar. Enjoy!
Stollen are known to have a long shelf life. However, it is important to bake them long enough and store them properly.
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The best way to store your Christmas Stollen is to wrap it in plastic wrap first, then place it in an airtight bag or container. Wrapped airtight and stored in a cool, dry place, it stays fresh for a around 4 weeks.
I do not recommend storing it in the refrigerator, or the stollen may become hard and dry quickly. However, if it gets too hard or dry, you can heat your piece in the microwave for a few seconds before eating. This will make it soft and delicious again!
You can also make Mini Stollen Bites with this recipe! Depending on the size, you just need to adjust the baking time. If making 50-60 mini bites, the baking time is about 15-20 minutes at 392 °F (200 °C).
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If you try this German stollen bread recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious fruit loaf cake on Instagram, please tag me @ and use the hashtag # because I love seeing your creations! Happy baking! đŸ™‚
German Christmas Stollen is a flavorful, moist, and delicious Fruit Bread Cake that’s easy to make vegan without eggs, dairy butter and milk! The perfect festive pound cake for Advent season and Christmas holidays!
Serving: 1 Slice | Calories: 234.1 kcal | Carbohydrates: 38.4 g | Protein: 4 g | Fat: 6.9 g | Saturated Fat: 1.5 g | Sodium: 64.3 mg | Potassium: 124.1 mg | Fiber: 2.1 g | Sugar: 11.5 g | Vitamin A: 317.4 IU | Vitamin C: 0.8 mg | Calcium: 21.6 mg | Iron: 1.6 mg
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This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.This Christmas wreath bread recipe is packed with layers of spiced fruit mincemeat. It tastes just like a Christmas fruit mince pie but it's a more impressive centerpiece!
If there's anything I learnt this year, it is that baking with yeast is SO much easier than I thought! This Christmas bread wreath is a great way to end the year. It has:
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The wreath recipe is PACKED with fruit mince and is similar in taste to a classic Christmas mince pie. If you'd like less fruit or sweetness, simply reduce the amount of dried fruit.
The dough is very similar to my vegan brioche or cinnamon babka so I'd recommend skimming those posts if you need help with making the dough.
When you have the dough, roll it out on a floured surface. I'd suggest rolling it out into a long rectangle. The longer it is, the wider your wreath will be!
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Next, spread your fruit mince mix on the surface. It should be very thick which makes everything else A LOT easier! Then roll up your dough starting from the long side.
Once you have a 'log' (similar to a jam roll), use a sharp knife to cut it in half lengthways. Then 'twirl' the two halves of dough as desired!
At THIS stage, I'd strongly recommend you transfer the dough onto baking paper. It will be very difficult to do this when the wreath is shaped!
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Grab the two ends of the twist bread and bring them together to form a large circle (or wreath). Allow the wreath to rest until puffy then you can bake it!
I often like sprinkling little things on my desserts to serve as well. They add a little magic to your creation and 'freshen' it up! I used rose petals, chopped pistachios puffed millet for this one but you can use whatever you want (or omit it)!
* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
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** If your dough is too soft, it may be difficult to shape. If so, place it in the fridge for 30 minutes to firm up. This is just for the wreath's appearance and won't affect its taste or texture.
Serving: 1 serve | Calories: 230 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 7 g | Sodium: 81 mg | Potassium: 174 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 380 IU | Vitamin C: 5 mg | Calcium: 52 mg | Iron: 2 mg
Did you Make this Recipe? Rate it & leave your feedback in the comments section below, or tag @ on Instagram and hashtag #!
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