Vegan Easter Stollen

Something you have to make at least one time, to know how amazing it is… is this vegan Dutch Easter Stollen Bread! When celebrating Easter, this is the perfect bread to make and to share with family and friends, or to eat by yourself;) We like to give our own twist and it’s of course completely vegan! This bread is filled with all the good stuff. We like to stuff it with dried cranberries, dark chocolate, hazelnuts and marzipan (almond paste). This bread is such a tradition in the Netherlands. We also eat stollen when celebrating Christmas. Have you ever tried making stollen? Let us know in the comments.

1 Easter Stollen
Prep time: 30 minutes
Total time: 3 hours

Ingredients

Dough
250 g flour
1 sachet (7 g) dry instant yeast
30 g light brown caster sugar
1 tsp salt
130 ml water, lukewarm
40 g plant based margarine (Plus extra for brushing on the Easter Stollen)
½ tsp gingerbread spices
100 g dried cranberries
100 g dark chocolate, roughly chopped
30 g hazelnuts, roughly chopped

Almond paste
80 g white almonds
80 g powdered sugar (Plus extra for dusting on the Easter Stollen)
1 tbsp water

Method

1. Place the flour, yeast, light brown sugar, salt and water in a bowl. Mix with a hand mixer (with kneading hook) for 5 minutes.
2. Then add the plant based margarine and gingerbread spices. Mix again for 5 minutes.
3. Now add the dried cranberries, dark chocolate and hazelnuts. Mix with the hand mixer until everything is well incorporated in the dough. Let the dough rise in a warm place for 1 hour.
4. Meanwhile, make the almond paste. Grind the white almonds completely fine in a food processor. Then add the powdered sugar and water and grind everything again. Roll the almond paste into a roll and place in the refrigerator (see video).
5. Dust your work surface with some flour. Using a rolling pin, roll out the dough in an oval shape of about 30 x 20 cm. Put the roll of almond paste in the dough and fold the dough over the almond paste. Press the edges together with your fingers (see video). Place on a baking tray lined with parchment paper and let it rise for 1 hour covered. Bake the Easter Stollen for 30-45 minutes in a preheated oven at 200 degrees Celsius.
6. Remove the Easter Stollen from the oven and immediately rub it with some melted plant based butter or margarine. Allow to cool completely and then decorate with some powdered sugar.