I have a fondness for Stollen and it’s been on my Christmas recipe to-do list for some years. Somehow it’s always felt a little out of reach to make it friendly enough for the family. Clearly any yeasted dough filled with marzipan doesn’t fit the nut-free criteria! Then I came across this recipe for nut-free marzipan and all the pieces fell into place – friendly Stollen here we come!
(dairy-free, egg-free, can be nut-free, soya-free, peanut free, vegan and vegetarian)
100g mixture of dried fruit and candied citrus peel
90ml apple juice
1 tbsp fast-action dried yeast
50g caster sugar
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch of salt
1 tbsp dairy-free margarine
60ml dairy-free milk
125g marzipan or nut-free marzipan
1 tbsp melted dairy-free margarine
icing sugar to dust
- Soak the dried fruit and citrus peel in the apple juice for at least half an hour
- Mix together the flour, sugar, yeast, salt and spices. Rub in the dairy-free margarine until the mixture resembles breadcrumbs. Stir in the dairy-free milk and dried fruit and the juice they’re soaked in. Bring to a dough and then knead until smooth.
- Cover the bowl and leave double in size which will probably take an hour or two.
- Knock back and roll out to a rectangle. Roll the marzipan into a sausage and place in the middle of the rectangle of dough.
- Fold it up and then use the side of your hand to make an indentation down the length of the dough. Transfer to a lined baking sheet.
- Cover and leave to rise for at least half an hour.
- Preheat the oven to 180 degrees Centigrade
- Bake for about 40 minutes until risen and golden all over.
- Remove from the oven, brush with melted margarine and generously dust with icing sugar