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Veganer Christstollen (Dresden Stollen)

Dresdner Stollen


  • 300 g raisins 2 cups
  • 120 ml 1/2 cup dark rum
  • 40 g fresh yeast or 2 1/4 teaspoons instant yeast
  • 240 ml 1 cup lukewarm oat or soy milk
  • 120 ml 1/2 cup melted refined coconut oil
  • 120 ml 1/2 cup vegetable oil (or use 300 g of vegan butter instead of the oils)
  • 600 g 5 cups all-purpose flour
  • 50 g 1/4 cup sugar
  • 5 g ground bitter almonds or 1 teaspoon natural almond extract
  • 1/4 teaspoon salt
  • 1 teaspoon ground clementine peel
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground vanilla
  • 1 generous pinch ground cloves
  • 50 g 2 oz. chopped almonds
  • 120 ml 1/2 cup melted, refined coconut oil
  • 150 g 1 1/2 cups sifted powdered sugar


  • Soak raisins in rum one day ahead and store covered and at room temperature.
  • Dillute yeast in milk and let sit for 15 minutes or until the yeast is bubbly.
  • Mix with oils.
  • Combine flour, sugar, bitter almonds, and spices and mix well.
  • Pour yeast and oil mixture into the flour mixture.
  • Drain raisins and pour on top.
  • Add remaining ingredients except for the last two (melted coconut oil and powdered sugar).
  • Knead well until all ingredients are incorporated.
  • Let the dough rest for 30 minutes.
  • Roll into a 1 cm thick rectangle.
  • Fold one third of the dough over and then fold the other two thirds over, so that both sides meet. (See picture on the bottom.)
  • Press down only lightly and let the dough rest covered for an hour.
  • Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  • Place the stollen on the baking sheet and bake for 1 hour or until golden brown.
  • Immediately brush with melted butter and let rest on the kitchen counter.
  • The next day, dust the stollen with a generous amount of powdered sugar and wrap in aluminium foil.
  • Store cool and dry (but don't place in the fridge) for at least a week before serving.


Adapted from this recipe
this recipe.