Dresdner Stollen a la NATURLI’

For 4-6 persons.


Put raisins in a container with orange juice and let them soak for a few hours, preferably overnight.

Heat the soy drink vanilla gently until lukewarm and dissolve sugar and yeast. Add the flour and use a sieve to avoid any lumps. Add vanilla sugar, spices and Vegan Block while kneading everything together. Let the dough rise in a warm place for 1.5 to 2 hours.

When the dough has risen, gently mix raisins, almonds and orange peel into the dough. Then shape the dough into a rectangle (approx. 40 x 15 cm). Roll the marzipan into a thin sausage and place it in the center of the rectangle. Then fold the dough around the marzipan and turn the bread upside down to make sure the best-looking side is faced upwards.  Place the bread on a baking sheet, and let it rise again for around 30 minutes. 

Bake the Stollen for 30-40 minutes at 165 ° C and leave it to cool down for approx. 30 minutes. Finish the Stollen by brushing it with melted Vegan Blok and dust it with powdered sugar.

Products used in the recipe