Vegan Stollen

This brioche-like bread is filled with the goodness of Christmas flavors…candied citrus, almonds, raisins, lots of warm spices and, of course, a healthy glug of rum.

Making this veganized version of Stollen is not tricky, but it requires close attention to detail and strict adherence to the steps I outlined below. I might add that it also helps if you have patience. In the end, I’m sure you will be thrilled with the outcome as you enjoy a thick slice during the holidays.

A word about marzipan: putting a log-shape of marzipan through the middle of a Stollen is controversial. Some say this is perfect because it adds to the almond flavor and supplies much-needed moisture to the middle of the bread. Others say this is not part of the original Dresden art of making Stollen. I don’t know what is right or wrong in this discussion. But I do know the marzipan contributes a great deal to my vegan version – moisture, flavor and that wonderful surprise of biting into soft and delicious marzipan – especially if you go through the trouble of making your own.

Difficulty: moderate
Yield: makes one large loaf