My mother doesn’t let the holiday season slip by without buying chocolate advent calendars, sparkling apple cider, and a loaf of marzipanstollen. Why? Because it’s Christmas. This year I forwent the advent calendar but decided to attempt a homemade vegan stollen to share with her and enjoy myself. She turned out to be much more enthusiastic about the rugelach I made, but I enjoyed my marzipanstollen far more than any store-bought ones I’ve had in the past. It is also very easy and fun to make, as a bread machine takes all the work out of the dough.
Note: I put my marzipan in the dough before folding it in thirds because I am dumb, so it got rolled out flat.
Easy Marzipan Stollen
Makes 2 loaves
- 1 cup almond milk
- 2 tsp lemon zest
- 1 Ener-G Egg Replacer “egg” (1 1/2 tsp Ener-G Egg Replacer beaten into 2 Tbsp warm water
- 2 Tbsp Earth Balance margarine
- 3 cups bread flour (or 2 3/4 cups all-purpose flour + 1/4 cup vital wheat gluten)
- 2 Tbsp sugar
- 3/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 1/2 tsp active dry yeast
- 1/2 cup chopped dried or candied cherries
- 1/4 cup raisins
- 1/4 cup chopped toasted almonds
- 3.5 oz soft baking marzipan (7 oz if you want plenty of marzipan)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tsp almond milk
- Sliced almonds, for garnish
1. Add milk, lemon zest, “egg”, margarine, flour, sugar, salt, nutmeg, and yeast to a bread machine according to manufacturer’s directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Punch down. Cover with a damp tea towel and let rest 10 minutes.
2. Roll dough into a 12-inch square on a lightly floured surface. Sprinkle cherries, raisins, and almonds over dough. Fold over one side of square to the center, then opposite side to form 3 layers. Cut dough in half crosswise and roll into 8×5-inch rectangles.
3. Brush tops of dough lightly with water. Split marzipan in half and roll into two 8-inch logs. Set each log on top of a dough rectangle. Fold a long side over marzipan to within 1 inch of other side; press edges lightly to seal. Place loaves on a greased baking sheet. Cover and let rise in a warm place until nearly double (45-60 minutes).
4. Bake in a preheated 375° F oven for 20-25 minutes or until golden and loaf sounds hollow when tapped. Cover loosely with foil the last 10 minutes of baking, if necessary, to prevent overbrowning. Remove from baking sheet and cool on a wire rack.
5. Stir together powdered sugar, vanilla, and almond milk until smooth. Spread over cooled stollen loaves and sprinkle tops with almond slices.