Braided Easter Bread | Vegan

March 26, 2016

Holidays are a little tricky for many vegans. There aren’t really any traditional foods that are vegan and family members can be a little hard on you. Fortunately  I have a vegan mom and everyone else is pretty open minded, so we always have loads of vegan dishes. But not everyone is that lucky.

Nonetheless there are a few traditional dishes that can easily be made vegan, and nobody will be able to tell.

This one is a little amended version of the traditional brioche loaf we have here in Austria. I made it a whole grain loaf and added some fresh apples (you can also add pears) to make the bread super juicy and even more flavorful. Happy Easter!

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Makes 1 loaf.

Ingredients:

  • 4 c whole grain flour or spelt flour
  • 3/4 c aquafaba
  • 1/3 c coconut oil or vegan butter (room temperature)
  • 1/2 c coconut or brown sugar
  • 1 c soy milk (room temperature)
  • 1 apple (peeled and cut into little cubes)
  • 1 package dry yeast
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla powder
  • a little extra sugar and aquafaba to brush the final loaf

Method:

Start by mixing half of the soy milk with the salt and the yeast, make sure the yeast hast dissolved properly then let it sit for about 10 mins.

Next reduce the aquafaba to about half its mass by simmering it for about 10-15 mins. Let it cool down a little.

Add all the remaining dry ingredients into a large bowl and mix well. Then cut the coconut oil into little flakes and add to the dry ingredients together with the lemon juice. Using a hand mixer combine the two. Now add the cooled down aquafaba, yeast mixture and soy milk. Start kneading the dough for a minimum of 10 mins until it turns very smooth. Now you can knead in the apple cubes. The moisture of the apple will make the dough a little runny, you can work in a little more flour to fix that.

Transfer the dough into a large bowl and cover with a clean towel. Now let the dough proof in a warm place for 1-2 hours. 1-2 hours later, punch the dough a few times and form 3 equally sized balls. Roll out the bowl into 3 strings about 4o cos long. Now braid them together. Transfer on a baking try lined with baking paper, cover and let it rest for another 30-45 mins.

Preheat the oven to 170C.

Finally brush the loaf with some aquafaba, sprinkle some sugar on top and bake for 30-40 mins.

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