German Stollen (Vegan) - cooking recipe

Ingredients

50 g fresh yeast
100 g light brown sugar
250 ml soymilk
4 1/4 cups whole wheat flour
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup margarine (vegan)
1/2 cup almonds, finely chopped
1 cup raisins
3/4 currants
1 cup mixed peel, chopped
225 g marzipan
olive oil, for finishing
icing sugar, for dusting

Preparation

Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.