Preheat oven to 180 degrees (top/bottom heat) or 160 degrees (hot air) and line a baking sheet with a permanent baking mat (or baking paper).
For the dough Place flaxseed egg, spelt flour, dry yeast, lukewarm vegetable milk, raw cane sugar, margarine, raw marzipan paste, orange zest, bourbon vanilla and a pinch of salt in a food processor and process to a firm, smooth dough. The dough should have a good firmness and be easy to shape (see video). If the dough is too soft, add a little more flour, if too firm, add a sip more vegetable milk.
1 tbspn Flaxseed egg, 500 g fine spelt flour type630 or wheat flour type550, 1 Pack Dry yeast, 150 ml Vegetable milk, lukewarm (not hot!), 100 g Raw cane sugar, 100 g vegan margarine, ½ tbspn Bourbon vanilla, A pinch of salt, 100 g vegan marzipan raw paste, 1 EL Orange peel, freshly zested
Place in a large baking bowl, add raisins, flaked almonds and candied orange peel. Knead with your hands until everything is well combined with the dough.
200 g Raisins, 100 g Flaked almonds, 50 g Candied orange peel
Cover with a cloth and let rise for an hour in a room-warm place without drafts.
At the end of the rising time, place directly on the permanent baking mat or baking paper and flatten into a square with your hands.
FOR THE FILLING Form marzipan raw mass into a roll (see video!) and place in the center of the dough. Then fold the lower side first and then the upper side inward. Press in once at the top with the edge of your hand to create the typical stud shape.
100 g vegan marzipan raw paste
Put in the oven and bake for one hour.
Remove from oven and sprinkle with powdered sugar while still hot.
Icing sugar to taste
OPTIONAL: Using a wooden stick, prick the entire surface of the stollen and brush with melted margarine.
Cut into slices, enjoy! Alternatively, wrap beautifully and give as a gift.
Notice:Traditionally, the Stollen should go through 14 days before eating. Well-intentioned, but it doesn't quite work for us.