Vegan stollen with apricots, walnuts and spelt

Vegan stollen made from a spelt yeast dough with soya milk and coconut oil instead of milk and butter, with dried apricots, raisins and walnuts. Sweetened with maple syrup, for Christmas desserts.

At a glance

• Serves 12
• Prep time: 40 min
• Cooking time: 45 min
• Total time: 85 min
• Calories: 327 kcal per serving
• Protein: 7 g
• Fat: 16 g
• Carbs: 38 g

Ingredients

• 100g dried apricots
• 60g raisins
• 1 orange
• 180ml soya milk
• 70g maple syrup
• 100g coconut oil
• 400g spelt flour
• 40g ground almonds
• 80g walnuts
• 15g coconut sugar
• 21g fresh yeast
• 1 pinch of salt
• 2 tsp stollen spice

Method

You’ll need: oven · baking tray · blender · chopping board · knife · sieve · rolling pin

1. Dice the dried apricots. Grate the orange zest, squeeze out the juice and soak the apricots and raisins in it.
2. Warm the soya milk until lukewarm and dissolve the yeast and maple syrup in it. Melt the coconut oil over a low heat.
3. Knead the spelt flour, ground almonds, salt, stollen spice, orange zest, yeast mixture and 80 g of the coconut oil for 8 minutes into a smooth dough. Leave it to rise, covered, for 1 hour.
4. Roughly chop the walnuts and knead them in with the fruit and its juice. Shape a 25 cm long loaf, press it down lengthways with a rolling pin and fold one side over.
5. Leave the stollen to rise on a baking tray lined with baking paper for 30 minutes and preheat the oven to 180 °C (160 °C fan). Bake it for 40 to 45 minutes.
6. Brush the hot stollen with the remaining coconut oil, grind the coconut sugar finely in a blender and sift it over the top.

Good to know

Stollen without butter sounds wrong at first. But with coconut oil the yeast dough turns out just as tender, and orange juice keeps the fruit moist. Nobody at the coffee table will notice it's vegan.

Swaps

Soya milk → oat milk. Coconut oil → vegan butter without palm oil or seed oils. Walnuts → hazelnuts. Dried apricots → dried figs.

Cooking tips

Refined coconut oil tastes neutral, virgin coconut oil tastes of coconut. The dough is softer than with butter; chill it for 15 minutes before shaping so it sticks less.

Storage

Wrapped in cling film and stored somewhere cool, the stollen keeps for 2 weeks.

Allergens

Contains gluten (spelt), soya, almonds and walnuts; vegan, free from milk and egg. Suitable for children and during pregnancy.

Dairy-free recipes