Vegan Stollen
Author: Nikki
Recipe type: Cakes, Biscuits & Slices
Ingredients
- ⅔ cup lukewarm non-dairy milk
- 2 teaspoon caster sugar + extra ⅓ cup
- 2 teaspoon dried yeast
- 3 cups plain flour
- ½ teaspoon mixed spice
- 100gram non-dairy butter or margarine, melted
- 3 tablespoons aquafaba (or your substitute for 1 egg), lightly beaten
- 1 teaspoon vanilla essence
- ½ cup raisins
- ½ cup currants
- ¼ cup mixed peel
- ½ cup slivered almonds
- Icing sugar to dust
Instructions
- Combine milk, sugar & yeast in a jug & leave stand for 10 minutes, until frothy
- Sift flour & spice into a large mixing bowl & stir in extra caster sugar (1/3 cup). Make a well in the centre
- Add milk mixture, butter, aquafaba & vanilla essence & use a wooden spoon to combine
- Gather dough together with your hands & turn onto a lightly floured surface. Knead for 10 minutes until the dough is smooth & elastic. Place in a lightly oiled bowl, cover with cling wrap & set aside somewhere warm for an hour or until it has doubled in size
- Preheat oven to 180°C or 160°C if you have a fan forced oven
- Line a baking tray with baking paper. Turn the dough onto a lightly floured bench & press out to about 2cm thick. Sprinkle with fruit & almonds & knead to briefly combine
- Divide dough in half. Use a rolling pin to roll each dough portion out to an oval shape about 28cm x 18cm
- Starting at long side & roll into a log shape. Place on baking tray. Repeat for second one. Leave plenty of room between rolls
- Bake for 30 minutes or until golden brown
- Transfer to a wire rack & allow to cool completely. Dust with icing sugar
Notes
Dough needs to rise for 1 hour
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