Vegan Sweet Braid
How do you make a vegan sweet brioche braid?
Knead flour with yeast dissolved in plant-based milk, sugar, and margarine until you obtain a soft dough; let rise for two hours. Shape long strips, braid them by crossing them over each other, and let ferment again until doubled in volume. Brush with a sweet milk mixture and bake at 180°C for 40-45 minutes until golden.
For a delicious breakfast with a freshly baked braid. Fresh and perfect for starting the day wonderfully. The aromas that will fill our home will be spectacular.
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Servings: For a delicious breakfast with a freshly baked braid. Fresh and perfect for starting the day wonderfully.
Ingredients
- 10 g fresh brewer's yeast
- 600 g type 1 wheat flour
- 1/2 teaspoon salt
- 6 tablespoons whole cane sugar
- 100 g plant-based margarine
- 325 ml brown rice milk
- 3 tablespoons warm milk
- 1 tablespoon whole cane sugar
- 1 tablespoon plant-based butter
Instructions
Start by dissolving the yeast in the plant-based milk, add the sugar, and stir until the ingredients dissolve well.
Sift the flour into a bowl or into a stand mixer.
Pour in part of the milk, sugar, and yeast mixture; knead with the mixer or mix by hand.
Add the room-temperature plant-based butter. Knead.
Add the salt and the rest of the milk and yeast mixture.
Mix until you obtain a smooth, homogeneous dough, soft but not sticky.
Place it in a clean bowl, cover it, and put it in the turned-off oven with the light on. Let it rest for approximately 2 hours, until it doubles in volume.
After that time, remove it from the bowl and place the dough on a work surface; divide it into two equal parts.
Make two strips approximately 65-70 cm long.
Form a cross on the work surface. Move the upper right end toward the left.
Now move the left end to the right. Pass one upper part downward, crossing it over.
Cross one end under the base, as shown in the photo, from right to left. Cross again from left to right, as in the photo.
Continue crossing as shown in the photo. Keep crossing until all the dough is braided.
Once the braid is made, place it in the turned-off oven with the light on, on a baking tray lined with parchment paper, for 45-60 minutes until it has doubled in volume.
After that time, remove the braid from the oven and preheat it to 180°C (350°F). In a small bowl, pour in the 3 tablespoons of warm plant-based milk, the tablespoon of sugar, and the tablespoon of plant-based butter; mix until dissolved.
Brush the braid with the mixture.
Bake for 40-45 minutes until it looks golden. Remove from the oven, let cool, and enjoy on its own or with your favorite jam.
Enjoy your meal!
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- 10 g fresh brewer's yeast
- 600 g type 1 wheat flour
- 1/2 teaspoon salt
- 6 tablespoons whole cane sugar
- 100 g plant-based margarine
- 325 ml brown rice milk
- 3 tablespoons warm milk
- 1 tablespoon whole cane sugar
- 1 tablespoon plant-based butter