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Vegan stollen cake This cake is a German dessert usually made around Christmas. Since the holidays are around the corner, I have decided to make a vegan stollen cake with marzipan. I have tried this cake before, but I did not really like it all that much. Mainly because I got it at the supermarket and it tasted too much like chemicals if that makes any sense. I understand that there are things they had to add to it, so it could stay fresh for a long time on a shelf. And even though I did not like that version, I loved the idea of a cake filled with dried fruits and marzipan. So, I decided to give it another shot. It is safe to say that my version was far more delicious. I absolutely loved this version, and I have decided to share it with you today. These days I am mainly making dessert recipes. That means that I am going to skip the health benefits section more often than not. I really hope this will not bother you, because there are a few unhealthy vegan holiday recipes that I really want to squeeze in here in time for the holidays. A piece of advice This recipe is pretty simple and does not require any crazy ingredients. But if you never made anything similar, you might need some guidance. That is why I wrote down a few things you should pay attention to, especially if you are a beginner. You do not have to use soy milk, any plant-based milk will do. Just make sure that the milk you are using is at room temperature, and not cold or hot. It is easier to mix together all of the dry dough ingredients in a bowl first, and then mix in the wet ones. If you notice that the dough is too dry, feel free to add more plant-based milk. If it is way too sticky, add some more flour. Don’t forget to leave the dough to rise in a warm place for no less than 2 hours. If you notice that the cake is getting too brown while it is baking, you can cover it with aluminum foil towards the end. Make sure to brush it with margarine and sprinkle with a lot of powdered sugar while it is still warm. Otherwise it may not stick to the cake. I did that with mine as soon as I took it out of the oven. You can cut it up and eat right away, but I have read somewhere that it is best when kept properly stored for a few weeks. I did not test this theory, I ate my vegan stollen cake in the matter of days. Wrap it into a plastic foil and keep it in the fridge. I used store-bought marzipan, but you can make your own if you want to. There are instructions on how to do that in my Mozart pralines recipe that I have linked down below. You can also add some more dried or candied fruit to the dough if you want to. I prefer my cake with just raisins and dried apricots. These measurements make a small vegan stollen cake with marzipan. If you need a bigger one, make sure to double the measurements. Vegan stollen cakeCourse: Sweet Ingredients 295 g of all-purpose flour 45 g of brown sugar 25 g of ground almonds 8 g of active dry yeast 55 g of vegan margarine 35 ml of soy milk (room temperature) 1 tbsp of brown rum 1 tsp of cinnamon ½ tsp of ground ginger 45 g of raisins 8-10 dried apricots (chopped) 100 g of marzipan 40 g of vegan margarine powdered sugar Directions - Melt the vegan margarine on low temperature and set it aside to cool down a bit. In a deep bowl, mix together the all-purpose flour, yeast, spices, ground almonds, brown sugar, soy milk and rum. In the end add the melted margarine to the bowl. Mix everything well together, and when the dough starts to form, take it out on a flat surface and knead with your hands. - When a soft, smooth dough is formed, shape it into a ball, cover with a kitchen towel or a plastic wrapper, and leave it in a warm place to rise for 2 hours. - After that, gently fold in the raisins and dried apricots. Transfer the dough on a flat surface and roll it into a rectangle. Roll the marzipan into a log, as long as the stollen dough. Put it in the middle of the rectangle and fold one side of the dough over it. - You can pinch it and fix the shape with your fingers. Heat the oven to 180 degrees Celsius. Bake the vegan stollen cake for about 45 minutes. - Meanwhile, melt the 40 g of vegan margarine. When the cake is done baking, take it out of the oven, brush it with the melted margarine and sprinkle with powdered sugar. - You can serve it right away or wrap it in a plastic wrapper and store in the fridge. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan stollen cake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Pužići s cimetom Nedavno sam spomenula da ću eksperimentisati s receptima za hljeb ili kroasne (ili bilo kojom vrstom tijesta). Zaista sam htjela probati da napravim veganske kroasane, ali onda sam shvatila da će mi trebati puno vremena da to uradim (kojeg trenutno nemam) kako treba. Ali postoji jedno tijesto s kojim sam stvarno dobra, a danas ću podijeliti taj recept s vama. Ovo su vjerovatno najbolji pužići s cimetom koje ste ikad jeli. Još od djetinjstva gledala sam na tv-u ova savršena peciva od cimeta. Tada ih nismo imali u mojoj zemlji, a moja mama ih nije pravila, pa sam tad mislila da su potrebni neki posebni sastojci kako biste ih napravili (to nije bilo tako). Kasnije sam tek saznala da su vrlo jednostavni. Pa kad sam kao tinejdžerka počela putovati, uvijek bih se pobrinula da ih pronađem u pekari (tada i nisam bila neka kuharica). Kad sam krenula sa veganskom ishranom prije četiri ili pet godina, bila sam sigurna da su pužići s cimetom ono što će mi najviše nedostajati. Srećom po mene, internet je bio preplavljen sjajnim receptima, pa sam imala priliku isprobati puno verzija veganskih peciva sa cimetom. Neki su bili nevjerovatni, neki pomalo čudni, ali samo jedan sam nastavila praviti, a danas taj recept pišem za vas. U čemu je tajna? Kao što već možete vidjeti gledajući ovu listu sastojaka, ovaj recept ne zahtijeva mnogo. Super je jednostavno, i stvarno vjerujem da ga svako može napraviti. Potrebne su vam neke osnove poput bijelog brašna, kvasca, biljnog mlijeka, veganskog margarina i šećera i cimeta. Postoji velika vjerovatnoća da već imate sve ove sastojke u svojoj kuhinji. Ali pravi razlog zašto su tako dobri je, vjerujem, u filu i redoslijedu kojim miješate sastojke tijesta. Ovi pužići s cimetom su toliko slatki, mekani i masni, da ih jednostavno ne možete pojesti dovoljno. Mislila sam da je samo do mene, ali kasnije su mi i drugi rekli da nema razlike u ukusu ovih i originalnih. Potrošit ćete malo vremena čekajući da se tijesto digne, ali osim toga, bit ćete gotovi za kratko vrijeme. Ne propustite ovu poslasticu samo zato što vas mrzi da pričekate malo. Ovo je zaista vrijedno toga. Još nekoliko stvari Ovo je uvijek dio u kojem vam dajem nekoliko savjeta i trikova kako bi vam olakšala posao, ali danas zaista nemam puno toga za reći. Napomenula bih samo da ne morate kupovati bademovo mlijeko, možete koristiti bilo koje mlijeko na biljnoj bazi koje želite (ili koje imate kod kuće), samo se potrudite da ono bude na pravoj temperaturi. Ako više volite koristiti smeđi šećer, mislim da i to može funkcionisati, a veganske pužiće s cimetom možete na kraju posuti i sa još cimeta. To o vama ovisi. Također sam koristila aluminijske posude za pečenje za jednokratnu upotrebu jer sam otkrila da se u njima peciva peku ravnomjerno i brzo. Sigurna sam da možete koristiti i bilo koju drugu tepsiju koju imate, ali ove posude su mi dale najbolje rezultate i zaista su jeftine. Ako živite na Balkanu i ne znate gdje da ih kupite, slobodno mi pošaljite poruku. U ostalim vijestima, moja zemlja polako izlazi iz karantina i mislim vrlo brzo mogu otići na šišanje. Također se moram ovih dana vratiti na posao, pa ću iskoristiti ovo neko slobodno vrijeme koje imam samo da isprobam i smislim kako da napravim veganske kroasane. Ali zaista dobre. Ako moje istraživanje uspije, vi ćete prvi znati. Sastojci Za tijesto: 480 ml bademovog mlijeka (na sobnoj temperaturi) 115 g veganskog margarina 60 g šećera 1 paklo aktivnog suhog kvasca 700 g univerzalnog brašna Za fil: 170 g veganskog margarina 165 g šećera 2 supene kašike cimeta * 2 aluminijske posude za pečenje za jednokratnu upotrebu Za glazuru: 160 g šećera u prahu 2 supene kašike bademovog mlijeka ½ čajne kašike ekstrakta vanilije Upute Otopite veganski margarin i pomešajte mlijeko i šećer. Smjesa treba biti samo topla, a ne vruća. Ravnomjerno rasporedite kvasac preko smeše i ostavite da odstoji 1 minutu. Smjesi dodajte 650 g brašna i miješajte dok se svi sastojci ne sjedine. Pokrijte posudu i ostavite da smjesa izraste oko 1 sat na toplom mjestu. Dodajte ostalih 50 g brašna i izmiješajte. Stavite tijesto na dobro nabbrašnjenu ravnu površinu i mijesite. Dodajte još brašna dok tijesto ne izgubi ljepljivost. Razvaljajte testo u pravougaoni oblik. Po tijestu rasporedite omekšani veganski margarin i ravnomjerno ga pospite cimetom i šećerom. Tijesto smotajte kao rolat, odsjecite nepravilne krajeve i isijecite tijesto na 14 komada. Dvije aluminijske tepsije namažite margarinom i stavite po 7 komada u svaku. Pokrijte aluminijske tepsije i ostavite ih pola sata da izrastu. Pecite 25 minuta u rerni na 180 stepeni Celzijusa. Izmiješajte sve sastojke za glazuru i rasporedite preko peciva nakon što se ohlade. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih pužića s cimetom. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.