Stollen Cream Horns

Preferably overnight~ soak the fruits with the rum or apple juice Combine the aquafaba, cornstarch and oil together in a small bowl & set aside Whisk the yeast into the warm plant milk and give it a pinch of sugar, let stand 5-10 minutes to frothy~ this “proves” that your yeast is alive & you can use it In a large mixing bowl (or in your electric mixer with the dough hook attachment) combine the flour, spices, zests, sugar, salt, softened vegan butter and the aquafaba mixture and mix by hand o(r on low speed of your electric mixer) to combine evenly Continue mixing to develop the dough about 5 minutes on medium speed with your mixer or 10 minutes by hand. If the dough is still too soft and will not come together to a pliable soft elastic dough, add more flour a tablespoon at a time. Transfer the dough to a lightly oiled bowl and cover in a warm spot for about an hour or until almost doubled in size. Drain the fruits & discard the liquid, add this to the dough along with the sliced almonds and knead by hand on a lightly floured surface until all the fruits & nuts are incorporated Roll the dough on a lightly floured surface to less than ¼” thick, this will be about 12″ x 18″ (the size of a half sheet pan) With pastry cutter, cut strips about ½” thick then wrap each strip around a lightly sprayed metal baking horn *see video tutorial Lay each horn on a parchment lined sheet pan spaced 1″ apart and then set them aside in a warm humid spot to rise again to fluffy~ about 1 hour Preheat the oven to 350°F once the dough has risen, brush them with aquafaba, then sprinkle with granulated sugar and bake for approximately 25-30minutes Meanwhile prepare the buttercream recipe as per the instructions on that recipe post and mix it with the softened almond paste for a creamy almond cream filling Once the stollen horns are completely cooled, remove the metal baking horns and fill each one with the almond cream Dip the ends in sliced toasted almonds and drizzle with chocolate *optional