I am trying to adapt an old non-vegan family recipe for stollen. I know which milk replacer works best but I am not sure about the egg replacer (the recipe calls for 2 eggs). I have read up on egg replacers but I am not sure which would be best in a sweet yeast bread. Most of my vegan cookbooks make specific egg replacer suggestions for cookies and cakes but not for yeast breads. I am leaning towards ground flaxseeds + water but any suggestions would be welcome.
You can try apple sauce. If that does not work maybe one of the other mentors will have an idea.