Vegan Easter plait

The smell of freshly baked yeast pastries is simply part of Easter – and with this vegan yeast Easter plait, you can experience the traditional treat in a plant-based version. Golden brown on the outside, wonderfully fluffy on the inside and refined with a light sweetness, this plait is not only a real eye-catcher on the Easter table, but also a highlight for anyone who wants to eat more consciously. Whether plain, with jam or vegan butter – this Easter plait tastes great for the whole family and brings a festive atmosphere into your home.

Ingredients

• 500 g wheat flour (or spelt flour)
• 1 packet dry yeast
• 100 g organic plant-based margarine
• 200 ml plant-based milk of choice (oat, soy, etc.)
• 50 g unsweetened applesauce
• 50 ml maple syrup
• 1 vanilla bean (seeds)
• Zest of 1 organic lemon
• A handful of raisins
• Sliced almonds for sprinkling on top

Preparation

• In a large bowl, mix the flour with the dry yeast.
• Warm the plant-based milk and melt the margarine in it. Let the mixture cool slightly, then add it to the flour together with the applesauce, maple syrup, vanilla seeds, and lemon zest.
• Knead with the dough hooks of a hand mixer and then with your hands until a smooth dough forms.
• Cover the dough and let it rise in a warm place for about 1 hour.
• Add the raisins and knead the dough thoroughly again by hand.
• Divide the dough into three portions and shape them into long strands. Braid them into a loaf and place it on a baking tray lined with baking paper. Let it rise again at room temperature for 30 minutes.
• Preheat the oven to 175°C (fan oven).
• Brush the braided loaf with about 2 tbsp plant-based milk and sprinkle sliced almonds on top.
• Bake for 30–40 minutes until golden brown.

HAPPY EASTER!