Vegan Easter Braided Bread

Ingredients

• 1/2 cube fresh yeast (21 g, or 2 tsp dry yeast (7 g))
• 1/2 cup soy milk (or other dairy-free milk to dissolve the yeast)
• 1/2 cup sugar (divided)
• 2.8 oz vegan butter (or margarine)
• 4 cups all-purpose or spelt flour
• 2/3 cup soy milk (or other dairy-free milk)
• 1 tsp salt
• 2 tsp vanilla extract (or pulp of 1 vanilla bean or ground vanilla)
• 2 tbsp soy cream or dairy-free milk + pinch of turmeric (optional)
• 2 tbsp hail sugar (or almond flakes)

Instructions

1. 1

   --- Make the yeast mixture ---

2. 2

   Crumble the yeast into a small bowl. Add ½ cup soy milk and 2 tablespoons of the sugar and dissolve the yeast in it. Set aside for about 5-10 minutes until it starts to foam.

3. 3

   --- Prepare the yeast dough ---

4. 4

   Meanwhile, melt the vegan butter in a saucepan. Then let it cool to 104°F (40°C) (it should not be warmer or the yeast will die).

5. 5

   In a mixing bowl, combine the flour, remaining sugar, and salt.

6. 6

   Add ⅔ cup soy milk, melted vegan butter, yeast mixture, and vanilla extract. Mix with a wooden spoon until the liquid is absorbed by the flour. Then transfer to a work surface and knead for 5-10 minutes with your hands (or use a stand mixer with dough hooks attached).

7. 7

   Then place the yeast dough in an oiled bowl, cover with a damp tea towel or cling film (so that the dough does not dry out*), and let rise for 45-60 minutes (or overnight in the refrigerator) until doubled in size.

8. 8

   --- Braiding the bread ---

9. 9

   After the rising time, knead the yeast dough again briefly. (At this point, you can either use the whole dough to make one large bread or cut the dough in half to make 2 small pieces of bread. You can also freeze the dough for future use*).

10. 10

    Then divide the dough into 3 equal pieces. Roll each piece into long strands and then braid into a plait as shown in the step-by-step pictures above, pressing the top and bottom ends together.

11. 11

    Place the braided bread on a baking sheet lined with parchment paper. Cover with a tea towel and let rise for another 30 minutes at room temperature. (To prevent the yeast dough from drying out during this time, you can brush it with a little water or plant milk beforehand).

12. 12

    --- Bake it! ---

13. 13

    In the meantime, preheat the oven to 356°F (180°C).

14. 14

    After the resting time, brush the bread again with some soy cream (mixed with a pinch of turmeric for a golden color) and sprinkle with hail sugar (or almond flakes). Bake small pieces of braided bread for about 20-25 minutes or one large bread for about 30-35, until the top is golden and a toothpick comes out clean.

15. 15

    Turn off the oven and leave the bread in it for a short while with the oven door slightly open. Then remove and let cool completely on a cooling rack.

16. 16

    Slice and enjoy!