Pumpkin Cranberry Stollen

1. Remove pumpkin seeds and peel, cut it into large pieces. Place pumpkin pieces on a baking sheet lined with baking paper and bake for about 20 minutes in a preheated oven at 200 °C.

2. Dough: Put the flour in a large mixing bowl and make a hole in the middle. Crumble fresh yeast into the hole, sprinkle the sugar over it, pour 3 tablespoons of the warm soy drink over it and sprinkle with a little flour. Cover bowl with a kitchen towel and place dough for about 20 minutes in a warm place.

3. Let the baked pumpkin pieces rest let cool and puree them still warm with a hand blender to a fine pulp. Knead pumpkin puree, salt, margarine (small pieces), vanilla sugar, lemon juice and the remaining soy drink to homogenous dough, using a hand mixer. Chop nuts and add them together with the cranberries to the dough. Knead everything by hand, using a floured surface. Form a ball, cover with a towel and let it rise for another 30 minutes.

4. Chop nuts and add them together with the cranberries to the dough. Knead everything by hand, using a floured surface. Form a ball, cover with a towel and let it rise for another 30 minutes.

5. Divide the dough into two equal pieces and roll out each rectangular to about 3cm thickness. Fold 1/3 of the rectangle from the long side to the middle, roll up the remaining 2/3 and press against the folded-thirds. Slightly press with your hands to obtain the typical form of a stollen. Proceed the second dough ball like the first one. Place the finished stollen on a baking tray, covered with baking paper. Bake at 180 °C in a preheated oven for 40-50 minutes.

6. Sprinkle with icing sugar before serving! Wrap the stollen in clingfilm for storing