Dairy Free Christmas Stollen | German Holiday Fruit Bread
This Dairy Free Stollen is a festive twist on the classic German Christmas bread - soft, buttery (without the butter!), and packed with dried fruit, warm spices, and a ribbon of sweet marzipan. It’s the perfect make-ahead holiday treat for gifting, Christmas morning brunch, or enjoying with a cozy cup of tea. With simple ingredients and easy step-by-step instructions, this allergy-friendly stollen delivers all the traditional flavour without any dairy.
Equipment
- Kitchen Scale (weigh ingredients for accuracy)
- Stand Mixer (paddle attachment and dough hook)
- Baking Sheet
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
Fruit Mixture
- 60 grams Dried Apricots, chopped
- 60 grams Dried Cherries
- 60 grams Crystalised Ginger
- 60 grams Raisins
- 160 ml Orange Juice
- 30 ml Melted Plant Based Butter
Yeast Sponge
- 125 ml Plant Based Milk (warmed)
- 1 tbsp Honey
- 1 tbsp Active Dry Yeast
- 135 grams All Purpose Flour
Dough
- 2 Eggs
- 2 Egg Yolks
- Zest 1 Lemon and 2 Clementines
- 2 tbsp Honey
- 2 tsp Almond Extract
- 1 tsp Vanilla Bean Paste
- 390 grams Bread Flour
- 70 grams Sugar
- 1 tsp Salt
- ½ tsp Cardomon
- ½ tsp Cinnamon
- 110 grams Plant Based Butter (Room Temperature)
- Marzipan (homemade or store bought)
Finishing Touches
- 60 grams Icing Sugar
- 2-3 tbsp Melted Plant Based Butter (mixed with leftover fruit liquid)
Instructions
Soak the Fruit
- Combine dried fruit, orange juice, and melted plant-based butter.
- Stir and set aside to soak while you prep the sponge.Tip: Longer soaking = plumper fruit and better flavour.
Make the Yeast Sponge
- Warm the plant-based milk and stir in honey.
- Sprinkle yeast over the top and let it bubble for 5–10 minutes.
- Add flour and mix to form a thick batter.
- Cover loosely and let rise until doubled (about 30–45 minutes).
Mix the Dough
- In a separate bowl, whisk eggs, yolks, citrus zest, honey, almond extract, and vanilla.
- In a stand mixer, add bread flour, sugar, salt, cardamom, and cinnamon. Add the egg mixture slowly while mixing on low.
- Add the risen yeast sponge and mix to form a rough dough.
- Switch to a dough hook and knead for 2–3 minutes.
- Add plant-based butter in small pieces until fully incorporated. Tip: The dough will look greasy before it comes together — keep going!
- Knead 3–5 minutes until smooth and pulling away from the bowl.
First Rise
- Transfer dough to a lightly oiled bowl. Cover with a damp tea towel, plastic wrap or a reusable shower cap and let rise for 1 hour or until doubled.
Prepare the Fruit
- Drain the soaked fruit, saving the soaking liquid for the glaze later.
Shape the Stollen
- Turn dough onto a floured surface and gently deflate. Scatter the soaked fruit over the top.
- Roll up like a Swiss roll to trap the fruit, then fold over itself. Tip: Lightly flour your hands — the fruit mixture is sticky.
- Roll marzipan into a log. Place on one side of the dough. Fold dough over the marzipan to create the classic Stollen shape. Pinch ends to seal and remove any exposed fruit on top. Tip: you can use homemade or store-bought marzipan. Check out my easy marzipan recipe.
Second Rise
- Transfer to a lined baking tray. Cover and let rise 1 hour until puffy.
Bake
- Bake at 350°F (180°C) for 30–40 minutes.
- Internal temperature should reach 190°F (88°C). Tip: Avoid testing directly in the marzipan — move slightly to the side.
Finish
- Brush the warm Stollen with the melted butter + saved soaking liquid. Dust generously with half the icing sugar (it will melt to form a glaze).
- Cool completely, then dust again with the remaining icing sugar.
- Slice and serve warm, spread with butter and/or jam.
Video
Notes
- Yield: This recipe makes 1 large loaf of stollen, approx 10-12 slices depending on how thickly you cut it.
- Make Ahead: Stollen tastes even better the next day as the flavours develop.
- Storage: Wrap tightly in parchment + foil. Keeps for 1 week at room temp.
- Freezing: Freeze (without final icing sugar layer) for up to 3 months. Thaw and dust before serving.
- Marzipan: Optional but highly recommended — it adds moisture and sweetness. My homemade recipe is so easy to make and tastes amazing. Omit if you have an almond intolerance.
- Fruit Variations: Swap cherries for cranberries, raisins for sultanas, or use a mix of both.
- Alcohol Version: Replace orange juice with rum for a traditional flavour.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
