Friends of traditional Christmas baking, today is the nationwide day of the Christmas stollen. Every Christmas lover knows it, filled with a load of raisins and almonds, in our Stollen is also rice syrup and our oat drink powder.
• 900 g wheat flour
• 300 g margarine (Palm-free)
• 150 g brown rice syrup
• 20 g oat drink powder
• 300 ml water
• 300 g raisins
• 50 g yeast
• 100 g almonds
• 10 g oat beta-glucan
• 10 g salt
• vanilla, cinnamon,
• powder sugar
Put raisins, almonds, vanilla and cinnamon in 100 ml water overnight.
The next day mix wheat flour, oat drink powder, 50g of rice syrup, yeast, oat beat-glucan and water to a dough.
Let the dough rest for 30 minutes.
In the meantime mix margarine and 100 g brown rice syrup, add the dough to the margarine and rice syrup and mix it for 5 minutes, add the raisins and almonds and mix until well combined.
Knead the dough lengthwise into the typical shape of a christstollen and fill it in the baking tray. Let the dough rest for another 30 minutes. In the meantime preheat the oven to 200 degrees, when you put the christstollen in the oven turn the temperature down to 160 degrees.
After baking, cool down and dust with powdered sugar.
Merry Christmas with our vegan Christmas stollen
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