Stollen (egg-free, dairy-free and nut-free)

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!

Stollen

(dairy-free, egg-free, can be nut-free, soya-free, peanut free, vegan and vegetarian)

 

makes one Stollen

100g mixture of dried fruit and candied citrus peel

90ml apple juice

1 tbsp fast-action dried yeast

250g flour

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

  1. Soak the dried fruit and citrus peel in the apple juice for at least half an hour
  2. 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.
  3. Cover the bowl and leave double in size which will probably take an hour or two.
  4. Knock back and roll out to a rectangle. Roll the marzipan into a sausage and place in the middle of the rectangle of dough.
  5. 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.
  6. Cover and leave to rise for at least half an hour.
  7. Preheat the oven to 180 degrees Centigrade
  8. Bake for about 40 minutes until risen and golden all over.
  9. Remove from the oven, brush with melted margarine and generously dust with icing sugar