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Heavenly fluffy and soft – this sweet yeast bread practically melts in your mouth. But not only delicious, it is also vegan and thus comes without egg or other animal products. The sweet yeast bread is perfect for Easter as well as any other time of the year for dessert or breakfast. Plus, you can make it easily with just a few ingredients. You can find a detailed vegan braided Easter bread recipe with exact quantities and step-by-step instructions here at the very bottom.
Ideal vegan Easter pastry
A braided sweet bread is yes a popular Easter pastry in Germany. With this recipe, you’ll make a braided Easter bread that vegans can enjoy. But also anyone who does not necessarily eat only plant-based diet, the vegan sweet yeast bread without egg is guaranteed to convince. Because it tastes incredibly airy, soft and so delicious.
Also delicious all year round
The vegan sweet yeast bread tastes delicious not only on Easter days. You can make and enjoy it at any other time of the year, without a special occasion. The eggless sweet yeast bread is ideal for dessert with a cup of coffee, tea or with a glass of plant milk. In addition, you can serve it for breakfast. The vegan sweet yeast bread tastes delicious both on its own and with jam, chocolate spread or vegan butter.
Refining the vegan braided Easter bread
You can refine the vegan sweet yeast bread with raisins, candied orange peel and candied lemon peel or coconut flakes by adding some of them to the dough. In this case, let the yeast dough rise first and knead the dried fruit or other ingredients into the dough right before braiding the plait.
Alternatively, you can fill the vegan braided Easter bread as desired. Roll out each of the three dough strands into a long square, spread any fillings, such as chopped nuts, dried fruit or poppy seeds, on it and then seal it, so that you now have filled strands from which you can braid a plait. If you like, you can also make the sweet yeast bread with the marzipan-almond filling from my recipe for Easter bread wreath with marzipan and almonds.
You can also experiment as you like when it comes to sprinkling the sweet pastry. I made it with white sesame seeds. Instead, you can use almond flakes or hail sugar. Or, after the vegan braided Easter bread is baked and cooled, frost it with the icing made with powdered sugar and a little lemon juice.
This sweet yeast bread is
- not too sweet,
- vegan – without egg and other animal products,
- easy to make with few ingredients,
- perfect for Easter,
- delicious at any time of the year for dessert or breakfast.
Vegan eggless sweet yeast bread recipe
The vegan sweet yeast bread recipe without egg is very simple and comes with few ingredients. However, as always, the yeast dough needs enough time to rise. Here you can form a rough idea of how the making goes, and what you need for the recipe. The exact quantities and step-by-step instructions, according to which you can make the braided Easter bread vegan itself, you will find here below in the box recipe.
For the eggless sweet yeast bread you need
- lukewarm plant milk – I had soy milk,
- room-warm vegan margarine,
- yeast – I had fresh yeast,
- for more flavor and aroma still vanilla, lemon zest and salt.
How to make braided Easter bread vegan: here’s how (Check out the detailed recipe at the bottom.)
- First, make the pre-dough with plant milk, yeast, a small amount of sugar and some flour and let it rise briefly. Then you add the rest of the ingredients, except margarine, and knead it into a soft dough. Then add margarine to the dough, knead it thoroughly and let it rise for 1 hour.
- After that, roll three long strands of dough and braid them into a plait, which you leave to rise on the baking tray for half an hour. Coat the braid with a mixture of plant milk and turmeric powder, sprinkle with sesame seeds and bake at 180 °C for about 30 minutes. Done!
How to make vegan braided Easter bread: tips and tricks
- Instead of fresh yeast you can use dry yeast. For the recipe below you need 7 g of it.
- I used soy drink for the recipe. However, another plant milk, such as lupine, oat or almond milk, works just as well.
- You can simply omit lemon zest from the recipe.
- It is important that the plant milk is lukewarm and the remaining ingredients are at room temperature, so that the yeast dough can rise quickly.
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be very soft, but not mushy, and not too firm or dry.
- Be sure to knead the yeast dough for 7-8 minutes so that it becomes elastic, pliable, and no longer sticky.
- Braid the plait as tightly as possible and press the ends together firmly on both sides of the braid. Otherwise, the vegan braided Easter bread could come apart as it rises or as it bakes.
- You can also make the sweet yeast bread in the shape of a wreath.
- Do not bake the vegan braided Easter bread longer than necessary so that it tastes moist and not dry. Use a wooden skewer to check if it is baked.
- Store the vegan sweet yeast bread wrapped airtight in a cool place. It will stay fresh for about 1 week.
Have you made braided Easter bread vegan according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the eggless sweet yeast bread.
Looking for more delicious vegan Easter recipes? Try them too:
Braided Easter bread vegan / eggless sweet yeast bread
for the pre-dough
- 280 ml plant milk (lukewarm)
- 150 g flour
- 20 g sugar
- 21 g fresh yeast
for the dough
- 100 g vegan margarine (room-warm)
- 80 g sugar
- approx. 350 g flour
- zest of 1 organic lemon
- 8 g vanilla sugar
- 1/2 tsp salt
to coat and sprinkle
- 1 tbsp plant milk (room-warm)
- 1 pinch of turmeric powder
- 15 g white sesame seeds
Preparation of the pre-dough
- Dissolve fresh yeast and sugar in lukewarm plant milk.
- Add flour, mix and let the pre-dough rise in a warm place for 15 minutes.
Preparation of the dough
- Add sugar, lemon zest, vanilla and salt to the pre-dough and mix briefly.
- Add flour in batches and knead into a soft dough.
- Knead vegan margarine into the dough.
- Knead the dough for 7 - 8 minutes and let it rise covered in a warm place for 1 hour.
- Divide the dough into 3 equal pieces, roll each piece into a long strand and braid the strands into a plait, pressing their ends tightly together on each side.
- Place the sweet yeast bread on a baking sheet lined with parchment paper and let it rise in a warm place for 30 minutes.
- Mix plant milk with turmeric powder, carefully coat the sweet yeast bread with it and sprinkle it with sesame seeds.
- Bake the vegan braided Easter bread in a preheated oven at 180 °C top and bottom heat for about 30 minutes.
- Instead of fresh yeast you can use dry yeast. You will need 7 g of it for the recipe.
- You can use soy, lupine, oat or almond milk as plant milk.
- You can simply leave out the lemon zest.
- The amount of flour may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be very soft, but not mushy, and not too firm or dry.
- Braid the plait as tightly as possible, pressing the ends together firmly on both sides of the plait. Otherwise, the vegan braided Easter bread could come apart as it rises or as it bakes.
- Do not bake the vegan braided Easter bread longer than necessary so that it tastes moist and not dry. Use a wooden skewer to check if it is done baking.
- Note the detailed tips and tricks for making the vegan eggless sweet yeast bread at the top of the post.